Walnut Potatoes with Mustard Cream Sauce
Description
Roasted sliced fingerlings tossed with a light dressing. Serve hot as a side dish or at room temperature as a warm potato salad.
Ingredients
POTATOES
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1 tablespoon olive oil
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1 pound fingerling potatoes, sliced 1/4-inch thick
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Salt and pepper to taste
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2 tablespoons chopped California walnuts (garnish)
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Sliced green onion tops (garnish)
MUSTARD CREAM SAUCE
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1/2 cup California walnuts
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1/2 cup water
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2 teaspoons Dijon mustard
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1 tablespoon red wine vinegar
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1 tablespoon olive oil
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2 cloves garlic
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1/4 cup fresh Italian parsley leaves
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1 tablespoon snipped fresh chives
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1 tablespoon fresh thyme leaves
PREPARATION
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Preheat oven to 375°F. Drizzle oil over potatoes and toss well to coat; season with salt and pepper. Transfer to a small baking sheet and roast for 30 minutes or until potatoes are soft and lightly browned, stirring once halfway through cooking.
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To prepare Mustard Cream Sauce, puree walnuts, water, Dijon, vinegar, olive oil and garlic in a small blender until smooth and creamy. Add herbs and pulse to chop.
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Toss warm potatoes with sauce and cook for a minute or 2 more to heat through. Garnish with chopped walnuts and green onion tops.
NUTRITION
- Calories: 290 cal
- Total Fat: 19 g
- Saturated Fat: 2 g
- Polyunsaturated Fat: 7.43 g
- Monounsaturated Fat: 9.3 g
- Cholesterol: 0 mg
- Sodium: 220 mg
- Carbohydrates: 24 g
- Dietary Fiber: 4 g
- Protein: 5 g