BBQ & Grill
Arugula & Potato Salad with Herbs
Capers and mustard add tanginess to this creamy salad, while chives, dill and parsley add fresh flavor and a splash of color.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Ingredients
- 1 ½ pounds baby potatoes, halved
- ¼ cup mayonnaise
- ¼ cup nonfat plain greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon dijon mustard
- 1 tablespoon capers, rinsed and chopped
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh dill, plus more for garnish
- 1 tablespoon chopped fresh parsley
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 4 cups packed baby arugula
Directions
- Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and cook until tender, about 15 minutes. Transfer to a baking sheet to cool completely, about 30 minutes.
- Meanwhile, whisk mayonnaise, yogurt, lemon juice, mustard, capers, chives, dill, parsley, salt and pepper in a large bowl.
- Add the potatoes to the dressing and toss to coat. Add arugula and gently toss again. Garnish with more dill, if desired.
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