BABY POTATO & FRESH HERB SALAD
Preparation Time: 25 – 35 minutes depending on the amount
Serving Size:
Serves 2
Serves 4
Serves 6
Serves 8
Ingredients:
Potatoes, boiled and halved
6 Baby
12 Baby
18 Baby
24 Baby
Dill, fresh
½ Tbs.
1 Tbs.
1 ½ Tbs.
2 Tbs.
Sage, fresh
½ Tbs.
1 Tbs.
1 ½ Tbs.
2 Tbs.
Basil leaves, fresh
½ Tbs.
1 Tbs.
1 ½ Tbs.
2 Tbs.
Oregano leaves, fresh
½ Tbs.
1 Tbs.
1 ½ Tbs.
2 Tbs.
Rosemary, fresh
1 Sprig
2 Sprigs
3 Sprigs
4 Sprigs
Arugula leaves, fresh
¼ Packet
½ Packet
¾ Packet 1 Packet
Olive oil
1 Tbs.
2 Tbs.
3 Tbs.
4 Tbs.
Yogurt, fat free, plain
½ Cup
1 Cup
1 ½ Cups 2 Cups
Black pepper, freshly ground
To taste
To taste
To taste
To taste
Note: For the best results, ingredients should be measured as descriptions of the amounts may vary for different food items.
Instructions:
 Roughly chop all the herbs together, excluding the arugula leaves.

Whisk the yogurt and olive oil together; then add the chopped herbs.

Pour the yogurt and herb dressing over the warm potatoes and marinate for at least 2 hours.

Before serving, toss the arugula into the marinated herb potato salad.

Serve and enjoy.
Tips to Reduce Preparation & Cooking Time:

Cook the potatoes in the microwave to decrease preparation time.

Chop the herbs in a food processor in order to decrease preparation time.

Prepare the salad (without adding the arugula leaves) ahead of time so that the arugula simply has to be added and
the salad may be served.
Baby Potato and Fresh Herb Salad Analysis per Serving
Energy:
Calories (kcal):
188
Protein (g):
5.7
Total Fat (g):
8.3
Saturated Fat (g):
1.2
Monounsaturated Fat (g):
5.9
Polyunsaturated Fat (g):
0.8
Omega-3's (g):
0.1
Cholesterol (mg):
1.0
Carbohydrates (g):
23.6
Of which is sugars (g):
0.2
Fiber (g):
1.6
Sodium (mg):
55.0