Warm Fingerling Potato Salad

Ingredients

• 2 pounds fingerling potatoes, cut into large chunks
• 1 (8 ounce) container lowfat plain yogurt
• 1/4 cup sour cream
• 1 lemon, zested and juiced
• 1 tablespoon coarse-grained mustard, or more to taste
• Salt and ground black pepper to taste
• 2 cups torn arugula leaves

Directions

Bring a large pot of lightly salted water to a boil and add potatoes. Boil until potatoes are tender, 10 to 13 minutes; drain. Let cool until potatoes are warm.

Whisk yogurt, sour cream, lemon zest, lemon juice, mustard, salt, and black pepper together in a bowl. Gently fold potatoes into dressing. Stir arugula leaves into potato mixture and serve.