New Potato Salad With Arugula

potato-arugula-salad Photo: Leigh Beisch


  • 2 pounds red potatoes, quartered (or halved if small)
  • 1 teaspoon plus 1 dash kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil, divided
  • 1 garlic clove, minced
  • 1/4 cup feta cheese
  • 1/4 cup plain nonfat yogurt
  • 1 1/2 tablespoons fresh lemon juice
  • 4 cups trimmed arugula
  • 1/4 cup chopped pitted kalamata olives
  • 1 tablespoon chopped fresh parsley


1. Preheat oven to 475°.

2. Combine potatoes, 1 teaspoon salt, pepper, and 1/2 tablespoon oil in bowl; toss to coat. Arrange potatoes in a single layer on baking sheet. Bake 25 minutes, turning after 15 minutes.

3. Place garlic on cutting board; sprinkle with a dash of salt, and crush with flat side of a large knife to make a paste. Place feta in bowl; mash with back of a spoon. Add yogurt, lemon juice, remaining oil, and garlic paste, stirring with a whisk.

4. Combine arugula, olives, parsley, and half of feta dressing in large bowl; toss to coat. Add potatoes; toss until arugula wilts, and cool 5 min-utes. Toss with remaining dressing and serve.

  • Prep Time:
  • Cook Time:

  • Zip up boring potato salad with this exciting recipe. By using ingredients like feta cheese, lemon juice and kalamata olives, the results are a super flavorful side dish.
  • Yield: 4 servings (serving size: 1 1/4 cups)

Nutritional Information

Calories per serving: 267
Fat per serving: 8g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 5g
Polyunsaturated fat per serving: 1g
Protein per serving: 7g
Carbohydrate per serving: 43g
Fiber per serving: 5g
Cholesterol per serving: 9mg
Iron per serving: 3mg
Sodium per serving: 577mg
Calcium per serving: 132mg

Good to Know

Try this healthy twist for a "new" potato salad. Using fat-free yogurt instead of mayonnaise spares big calories from fat. Adding in arugula is a good way to add leafy green, antioxidant-rich vegetables to your diet.