Potato and Arugula Salad

Yummy creamy potato salad made zesty with peppery arugula!
Recipe courtesy of Chef Linda Duggan

Ingredients

  • 1 1/2 lbs yellow baby potatoes - cut in half (or your favorite potato variety) 
  • 1/4 cup light mayonnaise
  • 1/2 cup Greek yogurt
  • 2 tablespoons fresh dill - chopped
  • 1/4 cup shallots - cut in half and sliced thin (approx 2 medium sized)
  • 2 handfuls of Olivia's Organics Baby Arugula
  • Salt and pepper - to taste

Preparation

  • Bring to a boil a large pot of salted water. Cook potatoes for approximately 15 - 20 minutes, until fork tender. Drain and set aside to cool.
  • In a large bowl, whisk together the mayonnaise, yogurt, dill and shallots. Add the potatoes and arugula and mix together. Season with salt and pepper. Serve warm or chilled.

Categories: Arugula, Side