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Warm Fingerling Potato Salad Recipe

Recipe by: Tammi

"Lemony mustard potato salad with greens added. Healthy and delicious!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook10 m
  • Ready In35 m
  • 1Bring 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.
  • 2Whisk 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.
Ingredients
  • 6 servings
  • 169 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    169
    8%
  • Fat:
    2.8
    4%
  • Carbs:
    32.3
    10%
  • Protein:
    5.7
    11%
  • Cholesterol:
    6
    2%

Based on a 2,000 calorie diet

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