Warm Fingerling Potato Salad

Warm Fingerling Potato Salad

Made  times
Tammi 0

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


35 m servings 169 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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.


  • 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.



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...

From around the web