Lemon Herb Potato Salad

1. 1

   Cut potatoes into about 1-inch pieces. Put in a saucepan, fill cold water until potatoes are covered. Cover. Over high heat, bring to a boil. Reduce heat to medium high, and cook for about 5 minutes, or until fork tender. Drain.

2. 2

   In the meantime, whisk together olive oil, lemon zest, lemon juice, mustard, and black pepper. Add arugula, parsley, basil, and chives. Mix in the drained potatoes, stirring to coat. Serve immediately.

3. 3

   (Recipe adapted from Cooking Light.)

* Per serving · 4 servings · Values may vary.

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