Potato Salad with Arugula

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Potato Salad with Arugula Recipe

This light potato salad features baby potatoes, arugula, and a tangy dressing. It's ideal for a summer BBQ or picnic.

Ingredients

• 1/2 cup chopped red onion
• 1 tablespoon honey
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• dijon mustard, 2 tbsp
• Season with salt and pepper to taste
• 1 pound baby potatoes, boiled and peeled
• 1/2 cup chopped celery
• 1/4 cup mayonnaise
• 2 tablespoons white wine vinegar
• 2 cups arugula
• 1/4 cup greek yogurt

Time Needed

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Instructions

• Combine the boiled baby potatoes, arugula, red onion, celery, parsley, and dill in a large mixing bowl.
• Whisk together the mayonnaise, Greek yogurt, Dijon mustard, white wine vinegar, honey, salt, and pepper in a separate bowl.
• Toss the potato mixture with the dressing to combine.
• Refrigerate for at least 30 minutes before serving, covered.

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