Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
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  • 1 star values: 0

The secret ingredient in this summer-ready potato salad side dish, lemon zest, adds a bright zip of flavor to the creamy Dijon-mayonnaise dressing.

Recipe by MyRecipes May 2008

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Recipe Summary test

prep:
15 mins
cook:
30 mins
cool:
25 mins
total:
70 mins
Yield:
8 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cover potatoes with 1 inch of cold water in a large pot or Dutch oven. Bring to a boil, then reduce heat to medium. Cook until potatoes are tender and a knife inserted in center of a potato meets no resistance, 25 to 30 minutes.

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  • Drain and let cool slightly. When potatoes are cool enough to handle, chop into 1-inch pieces and place in a large bowl. Toss potatoes with soup mix, vinegar and pepper to taste. Cover bowl with plastic wrap and refrigerate until cool, 20 to 25 minutes.

  • Toss potatoes with celery, onion, mustard, mayonnaise and lemon zest. Fold in arugula and parsley. Taste and adjust seasoning, if necessary. Serve immediately, or chill, covered, until ready to use.

Nutrition Facts

347 calories; fat 22g; saturated fat 3g; protein 4g; carbohydrates 32g; fiber 4g; cholesterol 10mg; sodium 701mg.
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