Lemony mustard potato salad with greens added. Healthy and delicious!



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of lightly salted water to a boil and add potatoes. Boil until potatoes are tender, 10 to 13 minutes; drain. Let cool until potatoes are warm.

  • Whisk yogurt, sour cream, lemon zest, lemon juice, mustard, salt, and black pepper together in a bowl. Gently fold potatoes into dressing. Stir arugula leaves into potato mixture and serve.

Nutrition Facts

168.7 calories; 5.7 g protein; 32.3 g carbohydrates; 6.5 mg cholesterol; 72.6 mg sodium. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
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  • 3 star values: 1
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Rating: 3 stars
I didn't care much for this. The sour cream and yogurt came off as tasting like mayonnaise which I really didn't want once the mustard was added. There was also way too much of the dressing texture wise. Only changes I made was making 1/2 recipe using a different lettuce and I used the lemon juice but left out the rind so it wasn't too tart. The lettuce mayo taste and potatoes was just too much confusion for my taste buds. I can see others liking this though. Read More