Buttermilk Potato Salad with Arugula

Buttermilk Potato Salad with Arugula

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  • Each serving
  • 230 cal
  • 9g fat (4g sat)
  • 25mg chol
  • 550mg sodium
  • 31g carb
  • 3g fiber
  • 6g sugars
  • 8g protein


  • 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


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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