Try this Three-Potato Salad with Arugula recipe, or contribute your own.
Suggest a better descriptionCook, bake, or microwave the three kinds of potatoes until done but still nice and firm. Plunge into cold water. Let stand until cool enough to handle, then peel and cut into 1/2- to 3/4-inch dice.
Combine the potatoes in a mixing bowl with the celery, bell pepper, olives, olive oil, vinegar, dill, salt, and pepper. Stir together gently.
Stir half of the arugula in with the potatoes and line a serving platter with the rest. Mound the potato salad onto the platter, and scatter the seeds over the top. Serve at once.
Susan’s Notes
To replace the olive oil with a fat-free alternative, try vegetable broth with a pinch of ground flax or chia seeds for thickness. Or use 4-5 tablespoons of your favorite fat-free vinaigrette instead of the oil and vinegar.
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Serving Size: 1 Serving (43g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 54 | ||
Calories from Fat: 36 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 85.5mg | 3 % | |
Potassium 96.9mg | 3 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 3.4g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 54
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