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

We start with a pot of cold water, then add a tablespoon of vinegar to help the potatoes hold their shape. To make ahead, complete steps 1 and 2, and refrigerate. Toss together arugula mixture just before serving.

Sidney Fry, MS, RD
Recipe by Cooking Light July 2015

Gallery

Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary test

hands-on:
20 mins
total:
32 mins
Yield:
Serves 6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a saucepan; cover with cold water to 2 inches above potatoes. Add 1 tablespoon vinegar. Bring to a boil; reduce heat, and simmer 10 minutes or until tender. Drain; let stand 10 minutes.

    Advertisement
  • Combine basil, parsley, 1 ounce cheese, yogurt, mayonnaise, sunflower seeds, remaining 1 tablespoon vinegar, 1 tablespoon water, 1 1/2 teaspoons juice, salt, and garlic in the bowl of a food processor. Pulse 8 to 10 times or until smooth. Place potatoes in a medium bowl. Add pesto; toss to coat.

  • Combine remaining 1 teaspoon lemon juice and oil in a medium bowl, stirring with a whisk. Add arugula, tomatoes, and remaining 5 ounce cheese; toss to coat. Place about 1/2 cup salad on each of 6 plates. Top each salad with 1/2 cup potato mixture. Sprinkle with dill.

Nutrition Facts

163 calories; fat 6.4g; saturated fat 1.7g; mono fat 2.9g; poly fat 1.1g; protein 6g; carbohydrates 21g; fiber 3g; cholesterol 7mg; iron 2mg; sodium 286mg; calcium 122mg.
Advertisement