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.
Lemon-Herb Potato Salad
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- Calories: 75
- Fat: 3.6g
- Saturated fat: 0.5g
- Sodium: 101mg
- 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
- 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.
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