Warm Fingerling Potato Salad recipe

All Recipes Salad Potato Salad Recipes No Mayo

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 calories
carbohydrate: 32.3 g
cholesterol: 6.5 mg
fat: 2.8 g
fiber: 4.3 g
protein: 5.7 g
saturatedFat: 1.7 g
servingSize: -
sodium: 72.6 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

Lemony mustard potato salad with greens added. Healthy and delicious!

Do you like the recipe? Share this tasty recipe!