Warm Fingerling Potato Salad

Ingredients

• 2 cups torn arugula leaves 
• 2 pounds fingerling potatoes cut into large chunks
• 6 servings salt and ground pepper black to taste
• 1  lemon zest juiced
• 1 tablespoon mustard coarse-grained to taste
• 8 ounce lowfat yogurt plain
• 0.3 cup cup heavy whipping cream sour

Equipment

• bowl
• whisk
• pot

Directions

1. Bring a large pot of lightly salted water to a boil and add potatoes. Boil until potatoes are tender, 10 to 13 minutes; drain.
2. Let cool until potatoes are warm.
3. Whisk yogurt, sour cream, lemon zest, lemon juice, mustard, salt, and black pepper together in a bowl. Gently fold potatoes into dressing. Stir arugula leaves into potato mixture and serve.