Warm Fingerling Potato Salad
Ingredients
- Servings: 6
- 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
Recipe
Preparation Time: 15 mins
Cook Time: 10 mins
Ready Time: 35 mins
- 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.
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