Warm Fingerling Potato Salad

Warm Fingerling Potato Salad

1 Review 1 Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    35 m
Tammi
Recipe by  Tammi

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

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Review (1)

Rate This Recipe
Blender Woman
0

Blender Woman

I didn't care much for this. The sour cream and yogurt came off as tasting like mayonnaise, which I really didn't want, once the mustard was added. There was also way too much of the dressing texture wise. Only changes I made was making 1/2 recipe, using a different lettuce, and I used the lemon juice but left out the rind so it wasn't too tart. The lettuce, mayo taste, and potatoes was just too much confusion for my taste buds. I can see others liking this though.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 169 cal
  • 8%
  • Fat
  • 2.8 g
  • 4%
  • Carbs
  • 32.3 g
  • 10%
  • Protein
  • 5.7 g
  • 11%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

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Bacon and Eggs Potato Salad

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Julie's Crunchy Potato Salad