New potato salad with mustard sauce

Ingredients:

500 g of young potatoes;
a handful of walnuts;
1 eggplant;
6-8 cherry tomatoes;
1 clove of garlic;
1 tablespoon grain mustard
1 tablespoon sweet mustard
½ tablespoon of lemon juice;
¼ glasses of olive oil;
1 teaspoon honey;
green onions, basil for serving.

Wash and dry the potato tubers well. Top them with a fork, drizzle with vegetable oil and season with a generous pinch of salt and pepper.

Cut the eggplant separately into slices, salt and set aside.

Place the potatoes in an oven preheated to 220 degrees for 30–35 minutes. Calculate the cooking time based on the size of the tubers.

After about 15 minutes, add the eggplants to the baking sheet with the potatoes.

While the vegetables are in the oven, you can do a simple mustard dressing. Whisk both mustard with lemon juice and honey. Add a pinch of salt. Gradually, in a thin stream, begin to pour in the olive oil, continuing to work with a whisk to obtain an emulsion.

Chill the cooked vegetables for 5-7 minutes, and then lightly press down on the potatoes with a press. Such a simple trick will help the tubers soak in the sauce.