Warm Fingerling Potato Salad

Warm Fingerling Potato Salad

Tammi

"Lemony mustard potato salad with greens added. Healthy and delicious!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 169 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.
  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.

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

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 te...

Other stories that may interest you