Warm Fingerling Potato Salad

Serves: 5

Zoie Ernser

1 January 1970

Based on User reviews:

51

Spice

53

Sweetness

55

Sourness

39 mins

Prep time (avg)

5.2

Difficulty

Ingredients:

910 g

Potatoes (fingerling, cut into large chunks)

230 g

Lowfat Plain Yogurt (container)

1 cup

Sour Cream

1

Lemon (zested and juiced)

1 tbsp

Mustard (coarse-grained, or more to taste)

1

Salt

1

Ground Black Pepper (to taste)

Directions:

1

Bring a large pot of lightly salted water to a boil and add potatoes

2

Boil until potatoes are tender, 10 to 13 minutes; drain

3

Let cool until potatoes are warm

4

Whisk yogurt, sour cream, lemon zest, lemon juice, mustard, salt, and black pepper together in a bowl

5

Gently fold potatoes into dressing

6

Stir arugula leaves into potato mixture and serve