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
charoulli Posted: 08/23/12
SkinnyJeans5 Posted: 04/17/14
this recipe was simple, refreshing, and delicous. It is saved in my recipe box and will be a go-to potato salad.
hweinert Posted: 05/13/14
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.