New Potato Salad With Arugula

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

1. Preheat oven to 475u0b0.
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. Bake 25 minutes, turning after 15 minutes.
3. Place garlic on cutting board; sprinkle with a dash of salt, and crush with flat side of a large knife to make a paste. Place feta in bowl; mash with back of a spoon. Add yogurt, lemon juice, remaining oil, and garlic paste, stirring with a whisk.
4. Combine arugula, olives, parsley, and half of feta dressing in large bowl; toss to coat. Add potatoes; toss until arugula wilts, and cool 5 min-utes. Toss with remaining dressing and serve.

red potatoes, kosher salt, black pepper, olive oil, garlic, feta cheese, nonfat yogurt, lemon juice, trimmed arugula, olives, parsley

Taken from www.myrecipes.com/recipe/new-potato-salad-with-arugula (may not work)