Warm Fingerling Potato Salad

A simple but zesty potato salad is made with a light, lemony yogurt dressing, tender little fingerling potatoes, and arugula leaves. Serve warm.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 169 Calories

Ingredients

• ¼ cup sour cream
• salt and ground black pepper to taste
• 1 lemon, zested and juiced
• 2 pounds fingerling potatoes, cut into large chunks
• 1 (8 ounce) container lowfat plain yogurt
• 1 tablespoon coarse-grained mustard, or more to taste
• 2 cups torn arugula leaves

Recipe Instructions

Step 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.

Step 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.