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Spring Potato Salad

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Print Recipe
Total Time40 Mins
Prep Time20 Mins
Cook Time20 Mins
ServingsServes 10

Dish

Salad

Prep Time

20 Mins

Cook Time

20 Mins

Serving

Serves 10

Ingredients

  • 2 lbs. small red potatoes
  • 3 tablespoons extra virgin olive oil, divided
  • 1/4 cup lemon juice
  • 1/4 cup mint, finely chopped
  • 2 tablespoons minced shallots
  • 2 teaspoons Dijon mustard
  • Salt and pepper to taste
  • 6 cups baby arugula
  • 1 cup frozen and thawed or cooked fresh baby peas

Preparation

  1. Cook potatoes in large pot of boiling salted water for 10 to 15 minutes or until tender. Drain and let cool.
  2. Cut potatoes in half and transfer to large bowl. Add 2 tablespoons oil and toss to coat.
  3. Grill potatoes for 3 to 5 minutes or until lightly grill marked.
  4. Whisk together remaining oil, lemon juice, mint, shallots and Dijon in a small bowl.  Season with salt and pepper.
  5. Toss potatoes, arugula, peas and dressing together. Makes 10 servings.

 

See more recipes, including our Traditional Potato Salad recipe.

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Nutrition Facts Per Serving

Calories

157

Fat

4.5g

Sodium

80mg

Vitamin C

48mg

Carbohydrates

18g

Fiber

3g

Protein

3g

Potassium

425mg

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