New Potato Salad With Arugula

potato-arugula-salad Recipe
Leigh Beisch
Zip up boring potato salad with this exciting recipe. By using ingredients like feta cheese, lemon juice and kalamata olives, the results are a super flavorful side dish.

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe Time

Prep: 20 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 267
Fat 8 g
Satfat 2 g
Monofat 5 g
Polyfat 1 g
Protein 7 g
Carbohydrate 43 g
Fiber 5 g
Cholesterol 9 mg
Iron 3 mg
Sodium 577 mg
Calcium 132 mg

Ingredients

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

Preparation

1. Preheat oven to 475°.

2. 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.

3. 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.

4. 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.

Note:

Lia Mack Huber,

June 2005
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