Warm Fingerling Potato Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Lemony mustard potato salad with greens added. Healthy and delicious! Ingredients:
2 pounds fingerling potatoes, cut into large chunks |
1 (8 ounce) container lowfat plain yogurt |
1/4 cup sour cream |
1 lemon, zested and juiced |
1 tablespoon coarse-grained mustard, or more to taste |
salt and ground black pepper to taste |
2 cups torn arugula leaves |
Directions:
1. Bring a large pot of lightly salted water to a boil and add potatoes. Boil until potatoes are tender, 10 to 13 minutes; drain. Let cool until potatoes are warm.
2. Whisk yogurt, sour cream, lemon zest, lemon juice, mustard, salt, and black pepper together in a bowl. Gently fold potatoes into dressing. Stir arugula leaves into potato mixture and serve.
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