Warm Fingerling Potato Salad1 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 35 min
“Lemony mustard potato salad with greens added. Healthy and delicious!” - by Tammi
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 169 cal
- 2.8 g
- 32.3 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"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 ..." See morewise. 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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