Arugula & Potato Salad with Fresh Herbs
A refreshing potato salad with fresh chives, dill, parsley, and arugula. This is a great side dish for any grilled meat that is also low in Sodium and Saturated Fat.
Ingredients
- 1½ pounds Baby Yukon Gold Potatoes cut in half
- ¼ cup Mayonnaise
- ¼ cup Fat Free Plain Greek Yogurt
- 2 tablespoons Lemon Juice
- 1 tablespoon Capers rinsed
- 2 tablespoons Fresh Chives chopped
- 1 tablespoon Fresh Dill chopped
- 1 tablespoon Fresh Parsley chopped
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- 2½ ounces Baby Arugula
Instructions
Cook the Potatoes:
- Place potatoes in a large saucepan. Pour enough water in pan to cover potatoes. Bring to a boil. Reduce heat, cover and cook for 10 minutes, or until potatoes are tender, but still firm. Drain and spread potatoes on a baking sheet in a single layer. Cool at least 30 minutes.
Make the Dressing:
- In a large bowl, whisk the mayonnaise, yogurt, lemon juice, mustard, capers, chives, dill, parsley, salt and pepper.
Finish the Dish:
- Add cooled potatoes and arugula to dressing and toss to coat. Garnish with fresh herbs as desired.
Nutrition Facts
Arugula & Potato Salad with Fresh Herbs
Amount per Serving
Calories
161
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Cholesterol
7
mg
2
%
Sodium
181
mg
8
%
Carbohydrates
23
g
9
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
6
g
12
%
Carb Count
2
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Starch = 1.5 servings, Fat = .5 serving
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