Light, Zesty Potato Salad
A fresh alternative to creamy potato salads with a lemony dressing.
Servings: 6
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients
- 2 lbs Yukon gold potatoes
- 7 tsp olive oil (divided)
- 1/2 cup shallots, chopped
- 1 1/2 tbsp vinegar
- 2 tsp mustard
- 1 tsp lemon zest
- 1 tsp lemon juice
- 3/8 tsp salt
- 1/4 tsp pepper
- 2 1/2 cups arugula
Instructions
- Boil potatoes until tender, about 10 minutes. Drain.
- Sauté shallots in a little oil until lightly browned.
- Whisk vinegar, mustard, lemon zest, juice, salt, pepper, and remaining oil.
- Toss warm potatoes with dressing. Cool.
- Add arugula and toss gently before serving.
