Warm Fingerling Potato Salad

Name: Warm Fingerling Potato Salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters torn arugula leaves; 907 grams fingerling potatoes, cut into large chunks; 6 servings salt and ground black pepper to taste; 1 lemon, zested and juiced; 1 Tbsp coarse-grained mustard, or more to taste; 227 grams lowfat plain yogurt; 59 milliliters sour cream

Warm Fingerling Potato Salad might be a good recipe to expand your side dish collection. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 163 calories, 6g of protein, and 3g of fat. This recipe serves 6. From preparation to the plate, this recipe takes roughly 35 minutes. The Fourth Of July will be even more special with this recipe. It is a good option if you're following a gluten free and vegetarian diet. If you have torn arugula leaves, mustard, lemon zest, and a few other ingredients on hand, you can make it.

Instructions

Bring a large pot of lightly salted water to a boil and add potatoes. Boil until potatoes are tender, 10 to 13 minutes; drain.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

Let cool until potatoes are warm.

Ingredients you will need

Potato

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.

Ingredients you will need

Arugula