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Lemon potato salad
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| 3/4 pound | fingerling potatoes |
| 1 tablespoon | olive oil |
| 1/4 teaspoon | grated lemon rind |
| 1 tablespoon | lemon juice |
| 1 teaspoon | Dijon |
| 1/4 teaspoon | pepper |
| 1/3 cup | chopped arugula |
| 2 tablespoons | sliced kalamata olives |
| 1 tablespoon | chopped parsley |
| 1 tablespoon | chopped fresh basil |
| 1 tablespoon | chopped fresh chives |
Preparation
1. Place a saucepan filled two-thirds with water over high heat. Cut potatoes into 1-inch pieces. Add potatoes to pan; cover and bring to a boil. Reduce heat to medium-high; cook 5 minutes or until tender. Drain.
2. Whisk together olive oil, lemon rind, lemon juice, Dijon, and pepper in a bowl. Stir in arugula, kalamata olives, parsley, basil, and chives. Add drained potatoes; toss gently to coat.
Laura Zapalowski, Cooking Light
MARCH 2012
Recipe uploaded with Shop'NCook for iPhone.
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