Whisk together vinaigrette, rosemary, thyme, and pepper in a medium bowl; set aside.
Easy, mayo-free potato salad is here. Make potato salad slightly healthier by using bottled champagne vinaigrette and fresh arugula.
Servings and Ingredients
|½ c.||bottled champagne vinaigrette|
|1 tsp.||fresh rosemary, chopped|
|½ tsp.||fresh thyme, finely chopped|
|¼ tsp.||Hy-Vee coarse-ground pepper|
|1||(1-lbs.) pkg. Hy-Vee Short Cuts steam bag garlic potatoes|
|⅓ c.||red onion, sliced|
|2 c.||baby arugula, loosely packed|
Things To Grab
- Medium bowl
Cook potatoes according to package directions until just tender. Once cool enough to handle, cut into bite-size pieces; add warm potatoes and red onion to vinaigrette mixture; toss until coated. Cover and refrigerate for 1 hour or until chilled.
To serve, add arugula to potato mixture; toss until well-combined.
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 0mg
- Sodium: 320mg
- Total Carbohydrates: 17g
- Protein: 2g