Buttermilk Potato Salad with Arugula

Serves: 6

No votes yet

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

A fresh, creamy and tangy potato salad that is perfect for picnics or a backyard barbecue.

Ingredients

Preparation

Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 7 to 10 minutes. Drain and immediately run under cold water until completely cool. Drain well.

Whisk together buttermilk, mayonnaise and yogurt in a bowl. Add dill, chives, garlic, shallot and lemon juice; season to taste with salt and pepper.

Put potatoes in a large bowl and, using a rubber spatula, fold in dressing. Add feta and arugula and stir to combine. Chill for 1 hour before serving.

Each serving: 230 cal, 9g fat (4g sat), 25mg chol, 550mg sodium, 31g carb, 3g fiber, 6g sugars, 8g protein

Recipe by Erin Coopey, PCC Cooks instructor

Learn more about our recipes. View guidelines »

More about: potatoes, salads

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login