Warm Fingerling Potato Salad - cooking recipe

Ingredients
    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
Preparation
    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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