Buttermilk Potato Salad with Arugula

Serves: 6

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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.



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

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More about: potatoes, salads


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