Walnut Potatoes with Mustard Cream Sauce

By Chef Juliet Greene
Total Time
40 Mins
Serves
4
Serving Size
1/4 recipe
Course
Side

DESCRIPTION

Roasted sliced fingerlings tossed with a light dressing. Serve hot as a side dish or at room temperature as a warm potato salad.

Prep Time
10 Mins
Cook Time
30 Mins
Total Time
40 Mins
Calories
290
Total Fat
19
Saturated Fat
2
Polyunsaturated Fat
7.43
Monounsaturated Fat
9.3
Cholesterol
0
Sodium
220
Carbohydrates
24
Dietary Fiber
4
Protein
5

Ingredients

POTATOES

  • 1 tablespoon olive oil
  • 1 pound fingerling potatoes, sliced 1/4-inch thick
  • Salt and pepper to taste
  • 2 tablespoons chopped California walnuts (garnish)
  • Sliced green onion tops (garnish)

MUSTARD CREAM SAUCE

  • 1/2 cup California walnuts
  • 1/2 cup water
  • 2 teaspoons Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1/4 cup fresh Italian parsley leaves
  • 1 tablespoon snipped fresh chives
  • 1 tablespoon fresh thyme leaves

Preparation

  1. 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.
  2. 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.
  3. Toss warm potatoes with sauce and cook for a minute or 2 more to heat through. Garnish with chopped walnuts and green onion tops.