2 pounds red potatoes, quartered (or halved if small)
1 teaspoon plus 1 dash kosher salt
1/4 teaspoon black pepper
1 tablespoon olive oil, divided
1 garlic clove, minced
1/4 cup feta cheese
1/4 cup plain nonfat yogurt
1 1/2 tablespoons fresh lemon juice
4 cups trimmed arugula
1/4 cup chopped pitted kalamata olives
1 tablespoon chopped fresh parsley
How to Make It
Preheat oven to 475°.
Combine potatoes, 1 teaspoon salt, pepper, and 1/2 tablespoon oil in bowl; toss to coat. Arrange potatoes in a single layer on baking sheet. Bake 25 minutes, turning after 15 minutes.
Place garlic on cutting board; sprinkle with a dash of salt, and crush with flat side of a large knife to make a paste. Place feta in bowl; mash with back of a spoon. Add yogurt, lemon juice, remaining oil, and garlic paste, stirring with a whisk.
Combine arugula, olives, parsley, and half of feta dressing in large bowl; toss to coat. Add potatoes; toss until arugula wilts, and cool 5 min-utes. Toss with remaining dressing and serve.