Potato Arugula Salad

A different and yummy potato salad; it uses no mayonnaise. This is a nice alternative to use arugula, rather than just adding it to a green salad.

Step: 1

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and cool. Transfer to a large bowl.

Step: 2

Meanwhile, mix vinegar, garlic, salt, and pepper in a mixing bowl. Drizzle in olive oil, whisking until mixture thickens.

Step: 3

Toss potatoes with vinegar and oil mixture and arugula. Serve at room temperature.

Per Serving: 181 calories; protein 3.1g; carbohydrates 22.5g; fat 9.4g; sodium 209.5mg.

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