This is the perfect side dish for a holiday party or get together. I used Colman's mustard to give the potatoes a little spicy kick. I think the mustard and the dill compliment each other really well. I add the potatoes to the rest of the ingredients fresh out of the oven and toss everything together so the heat from the potatoes softens the arugula perfectly.
This is the perfect side dish to pair with chicken, steak, or fish. So whatever you're cooking this holiday season, you can't go wrong with these mustard dill potatoes!
1 pound fingerling potatoes, or the smallest potatoes you can find
Pink Hymalayan salt
1 tablespoons Coleman's Dry Mustard Powder
2 tablespoons apple cider vinegar
1 tablespoon pickle juice
1 dill pickle, chopped
Fresh dill
Black pepper
2 cups arugula
Extra virgin olive oil
DIRECTIONS
1. Cut potatoes in quarters. Place in a pot with cold water and let sit for 30 minutes. Add salt and bring to a boil. Boil for 10 minutes or until fork tender. Lay potatoes on a towel to dry.
2. In a large bowl, mix together mustard, apple cider vinegar, pickle juice, chopped pickle, arugula, a sprig of dill, salt, and pepper in a bowl and mix well and place in fridge until potatoes are done.
3. Heat oven to 450 degrees. Coat a baking sheet with EVOO, place potatoes on sheet and mix to coat in oil. Bake for 15-20 minutes or until golden brown.
4. Remove potatoes from oven and mix together with the bowl of ingredients until all potatoes are evenly coated. Serve immediately.
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Special thanks to Colman's Mustard for sponsoring this post!