Recipe by Tammi
"Lemony mustard potato salad with greens added. Healthy and delicious!"
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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
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