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Warm Fingerling Potato Salad
- 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
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|Serving Size 1/6 of a recipe|
|Amount Per Serving|
|Total Fat 2.8g|
|Saturated Fat 1.7g|
|Total Carbohydrate 32.3g|
|Dietary Fiber 4.3g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|