Directions:
- Whisk first 6 ingredients in medium bowl until blended. Season to taste with salt and pepper. Set dressing aside.
- Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Using 4- to 5-inch-diameter strainer, transfer potatoes to colander; rinse under cold water to cool. Drain. Transfer to large bowl. Return water in pot to boil. Cook carrots in same pot of boiling water until crisp-tender, about 2 minutes. Add celery and cook 1 minute longer. Drain. Rinse carrots and celery under cold water to cool. Drain well. Mix into potatoes. Add enough dressing to vegetables to coat. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Arrange arugula around edge of platter; mound potato salad in center. Sprinkle with chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.64 Kcal (1112 kJ) | ||
| Calories from fat | 147.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.35g | 25% | |
|---|---|---|---|
| Cholesterol | 9.77mg | 3% | |
| Sodium | 329.7mg | 14% | |
| Potassium | 797.27mg | 17% | |
| Total Carbs | 26.06g | 9% | |
| Sugars | 5.6g | 22% | |
| Dietary Fiber | 4.77g | 19% | |
| Protein | 3.94g | 8% | |
| Vitamin C | 16.2mg | 27% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 1.2mg | 7% | |
| Calcium | 56.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 109.11 Kcal (457 kJ) | ||
| Calories from fat | 60.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.72g | 25% | |
|---|---|---|---|
| Cholesterol | 4.01mg | 3% | |
| Sodium | 135.42mg | 14% | |
| Potassium | 327.47mg | 17% | |
| Total Carbs | 10.7g | 9% | |
| Sugars | 2.3g | 22% | |
| Dietary Fiber | 1.96g | 19% | |
| Protein | 1.62g | 8% | |
| Vitamin C | 6.7mg | 27% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 0.5mg | 7% | |
| Calcium | 23.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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