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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Made this last night... it was so refreshing and delicious! I didn't have many olives so I added a few capers as well, and a bit of fresh basil I had left over from another dish. We had this with BBQ ribs. Definitely a keeper!!
I am always searching for vegetarian, non-mayonnaise versions of potato salad. This was a big hit. My husband said it was the best potato salad he'd had in years. Lemon zest is your secret weapon! This will become a go-to recipe. I forgot the arugula, but it came out great. I imagine you can play with the herbs you put in for different effects or if you don't want to run to the store but have most of the ingredients. I look forward to making this often this summer.
This tasted great! It was fuss-free to prepare. While the potatoes were boiling, I prepared the oil and herb mixture. I left the arugula for last so that it was crisp, and only added to the part we were going to have with dinner. Also, I doubled the recipe and it came out fine. I served warm with dinner, and the next day we had the leftovers cold from the refrigerator, which also tasted great! I added the rest of the arugula. Served with sauteed chicken breasts with roasted broccoli. A complete meal.