Spring Potato Salad with Arugula, Peas, and Dill
Description
Even though this potato salad has no bacon or hard-boiled eggs, it has got to be one of the best potato salads ever. The peppery arugula, dill and sweet peas, Dijon mustard, light mayo and low fat sour cream make it tasty and a little better for you too!
Ingredients
2 lb. red-skinned potatoes
1/2 tsp. dried dill
1 tsp. Dijon mustard
3/4 cu. light mayonnaise
1/2 cu. reduced fat sour cream
pinch kosher salt
pinch fresh cracked pepper
1 cu. packed arugula, roughly chopped
1 cu. peas, thawed if frozen
2 large celery ribs, diced
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Cut the potatoes into large, bite-sized pieces and put in a large pot. Cover with cold water and bring to a boil. Simmer 15-20 minutes until potatoes are just fork tender. Drain and rinse quickly with cold water.
In a large bowl, whisk together the dill, Dijon, mayonnaise, sour cream, salt, and pepper. Toss in the potatoes, arugula, peas, and celery. Taste for seasoning.
6 servings