Warm Fingerling Potato Salad - cooking recipe
Ingredients
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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
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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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