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Leigh Beisch Photo by: Leigh Beisch

New Potato Salad With Arugula

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.

Health JUNE 2005

  • Yield: 4 servings (serving size: 1 1/4 cups)
  • Cook time:25 Minutes
  • Prep time:20 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 267
  • Fat: 8g
  • Saturated fat: 2g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1g
  • Protein: 7g
  • Carbohydrate: 43g
  • Fiber: 5g
  • Cholesterol: 9mg
  • Iron: 3mg
  • Sodium: 577mg
  • Calcium: 132mg
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New Potato Salad With Arugula recipe

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