- Serves: 6
- Ingredient Notes: Vegetarian, Corn-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 230 cal
- 9g fat (4g sat)
- 25mg chol
- 550mg sodium
- 31g carb
- 3g fiber
- 6g sugars
- 8g protein
Ingredients
- 2 pounds small red potatoes, quartered
- 1/2 cup buttermilk
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- 1 tablespoon chopped fresh dill
- 1/4 cup chopped fresh chives
- 2 teaspoons minced garlic
- 2 teaspoons minced shallots
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
- 3/4 cup crumbled feta cheese
- 5 cups loosely packed arugula
Directions
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, shallots 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.
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