ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lemon-Herb Potato Salad

Photo: Johnny Autry; Styling: Cindy Barr
Yield Serves 6 (serving size: 1/3 cup)
Lemon-Herb Potato Salad isn't your mother's potato salad. Made with peppery arugula, kalamata olives, fresh herbs, and lemon, this potato salad will stand out among the other side dishes at your next gathering.

Ingredients

  • 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

Nutrition Information

  • calories 75
  • fat 3.6 g
  • satfat 0.5 g
  • sodium 101 mg

How to Make It

  1. 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.

  2. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.