Let me start by saying this is not your ordinary potato salad. Don’t worry Mom, I haven’t changed my ways just yet 🙂 See, I can’t stand potato salad. Seriously, even the smell grosses me out! The mayo and the hard boiled eggs together with everything else makes me turn and run! In case you didn’t know, I am a very picky eater. But, when I saw this recipe in Cooking Light this month, and it didn’t have any of the usual suspects involved, I was intrigued. Lemon, I like. Olive Oil, I like. Herbs and Arugula, I like. Seemed like this would be worth a try. I wasn’t sure my husband would go for this, so I made it on a night he was eating up some leftover soup. It was too “herby” for him, which is what I suspected, but I really liked it. The arugula really stands out, so if you don’t like the strong peppery taste maybe fresh baby spinach would be a better.
This salad is great for spring with the herbs and light fresh flavor. Depending on how small you cut your potatoes this can be done from start to finish in under 20 minutes. While the potatoes are boiling, you make the dressing, and that is it. Super fast, and super easy. It would be wonderful for a pot luck or picnic, because there is no mayo you have to worry about going bad. Even the leftovers were good. I ate them like this the next day.
Nutritional Info: Recipe serves 6 (1/3 cup) Calories :75, Fat: 3.6 grams
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Lemon-Herb Potato Salad
From Cooking Light
3/4 lb. potatoes (fingerling or baby red)
1 Tbls Olive Oil
1/4 tsp lemon zest
1 Tbls lemon juice
1 tsp Dijon mustard
1/4 tsp black pepper
1/3 cup arugula, chopped
1 Tbls parsley, chopped
1 Tbls fresh basil, chopped
1 Tbls fresh chives, chopped
Cut potatoes into about 1 inch pieces. Put in a saucepan, fill cold water until potatoes are covered. Cover. Over high heat, bring to a boil. Reduce heat to medium high, and cook for about 5 minutes, or until fork tender. Drain.
In the mean time, whisk together olive oil, lemon zest, lemon juice, mustard, and black pepper. Add arugula, parsley, basil, and chives. Mix in the drained potatoes, stirring to coat. Serve immediately.
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Baker Street says
What a simple and delicious salad.
Ramona says
I love arugula. I know they call it “rocket” or say it’s peppery… but I don’t get that taste. Maybe after all the years of chilies my taste-buds are numb. 🙂 I don’t mind the creamy potato salad (I don’t add egg into mine), but this a great light version as well. I think this salad would go with any meal through out the year and not just and bbq like the traditional salad.
PostCollegiate says
I was raised on mustard-based potato salad, so this recipe caught my eye. Made it last night and it was delicious – thanks so much!
Erin says
Thanks! So glad you tried it and liked it!
Marsha @ The Harried Cook says
I love potato salad and this sounds like a fabulous combination of flavors… I think I would LOVE it if I tried it… Bookmarking this one, Erin! Thanks for sharing 🙂
Jen Laceda says
yes! this is my kind of potato salad also – light and healthy version! none of that mayo dressing that gets really gross. I know some people make it with Miracle Whip and sorry, I pass on that. don’t like Miracle Whip’s sweetness.