Warm Fingerling Potato Salad recipe
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Ingredients
- 2 pounds fingerling potatoes, cut into large chunks 1 (8 ounce) container lowfat plain yogurt ¼ 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
Nutrition Info
- 168.7 caloriescarbohydrate: 32.3 gcholesterol: 6.5 mgfat: 2.8 gfiber: 4.3 gprotein: 5.7 gsaturatedFat: 1.7 gservingSize: -sodium: 72.6 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Warm Fingerling Potato Salad
Directions
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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.
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.