Whisk together vinaigrette, rosemary, thyme, and pepper in a medium bowl; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Easy, mayo-free potato salad is here. Make potato salad slightly healthier by using bottled champagne vinaigrette and fresh arugula.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
100 Calories per serving
1/2 cup each
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 0mg
- Sodium: 320mg
- Total Carbohydrates: 17g
- Protein: 2g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 8%