"Lemony mustard potato salad with greens added. Healthy and delicious!" — Tammi
Watch video tips and tricks
fingerling potatoes, cut into large chunks
1 (8 ounce) container
lowfat plain yogurt
lemon, zested and juiced
coarse-grained mustard, or more to taste
salt and ground black pepper to taste
torn arugula leaves
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Warm Fingerling Potato Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 25
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
See how to make a creamy potato salad that’s almost entirely fat-free.
See how to make an intensely flavorful potato salad with spicy mustard greens.
See how to make a classic potato salad with eggs, sweet pickles, and mayo.