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Warm Fingerling Potato Salad


"Lemony mustard potato salad with greens added. Healthy and delicious!"
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35 m servings 169 cals
Original recipe yields 6 servings

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  1. 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.
  2. 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

Per Serving: 169 calories; 2.8 g fat; 32.3 g carbohydrates; 5.7 g protein; 6 mg cholesterol; 73 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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 te...