New Potato Salad With Arugula

Ingredients

• 4 cups arugula trimmed
• 0.3 teaspoon pepper black
• 0.3 cup feta cheese 
• 1 tablespoon parsley fresh chopped
• 1  garlic clove minced
• 0.3 cup kalamata olives pitted chopped
• 1 teaspoon kosher salt 
• 1.5 tablespoons juice of lemon fresh
• 1 tablespoon olive oil divided
• 0.3 cup nonfat yogurt plain
• 2 pounds potatoes red halved quartered (or if small)

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• cutting board

Directions

1. Preheat oven to 47
2. Combine potatoes, 1 teaspoon salt, pepper, and 1/2 tablespoon oil in bowl; toss to coat. Arrange potatoes in a single layer on baking sheet.
3. Bake 25 minutes, turning after 15 minutes.
4. Place garlic on cutting board; sprinkle with a dash of salt, and crush with flat side of a large knife to make a paste.
5. Place feta in bowl; mash with back of a spoon.
6. Add yogurt, lemon juice, remaining oil, and garlic paste, stirring with a whisk.
7. Combine arugula, olives, parsley, and half of feta dressing in large bowl; toss to coat.
8. Add potatoes; toss until arugula wilts, and cool 5 min-utes. Toss with remaining dressing and serve.