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New Potato Salad With Arugula

Leigh Beisch
Prep time 20 mins
Cook time 25 mins
Yield 4 servings (serving size: 1 1/4 cups)
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.

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

Nutrition 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

How to Make It

  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.