- 3/4 pound fingerling potatoes
- 1 tablespoon olive oil
- 1/4 teaspoon grated lemon rind
- 1 tablespoon lemon juice
- 1 teaspoon Dijon
- 1/4 teaspoon pepper
- 1/3 cup chopped arugula
- 2 tablespoons sliced kalamata olives
- 1 tablespoon chopped parsley
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh chives
- calories 75
- fat 3.6 g
- satfat 0.5 g
- sodium 101 mg
How to Make It
Place a saucepan filled two-thirds with water over high heat. Cut potatoes into 1-inch pieces. Add potatoes to pan; cover and bring to a boil. Reduce heat to medium-high; cook 5 minutes or until tender. Drain.
Whisk together olive oil, lemon rind, lemon juice, Dijon, and pepper in a bowl. Stir in arugula, kalamata olives, parsley, basil, and chives. Add drained potatoes; toss gently to coat.
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