Rating: 4.5 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

This refreshing potato salad is perfect for a backyard summer barbecue and pairs well with almost any entrée.

Recipe by Cooking Light June 2010

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Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

total:
25 mins
Yield:
6 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potato pieces in a medium saucepan; cover with cold water to 2 inches above potatoes. Bring to a boil over medium-high heat. Reduce heat to medium, and gently simmer 10 minutes or until potatoes are tender. Drain potatoes.

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  • Heat a small skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add shallots to pan; sauté 3 minutes or until lightly browned, stirring occasionally. Remove from heat. Combine shallots, vinegar, mustard, lemon rind, lemon juice, salt, and black pepper in a small bowl, stirring well with a whisk. Gradually add remaining 2 tablespoons oil, stirring constantly with a whisk until combined. Drizzle dressing over warm potatoes; toss gently to coat. Cool completely.

  • Add arugula to potato mixture; toss gently. Serve immediately.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

155 calories; fat 5.3g; saturated fat 0.7g; mono fat 3.8g; poly fat 0.6g; protein 3.2g; carbohydrates 23.1g; fiber 1.6g; iron 1.3mg; sodium 173mg; calcium 19mg.
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