Lemon Herb Potato Salad

• 3/4 pounds Potatoes (fingerling Or Baby Red)
• 1 Tablespoon Olive Oil
• 1/4 teaspoons Lemon Zest
• 1 Tablespoon Lemon Juice
• 1 teaspoon Dijion Mustard
• 1/4 teaspoons Black Pepper
• 1/3 cups Arugula, Chopped
• 1 Tablespoon Parsley, Chopped
• 1 Tablespoon Fresh Basil, Chopped
• 1 Tablespoon Chives, Chopped

1. Cut potatoes into about 1-inch pieces. Put in a saucepan, fill cold water until potatoes are covered. Cover. Over high heat, bring to a boil. Reduce heat to medium high, and cook for about 5 minutes, or until fork tender. Drain.
2. In the meantime, whisk together olive oil, lemon zest, lemon juice, mustard, and black pepper. Add arugula, parsley, basil, and chives. Mix in the drained potatoes, stirring to coat. Serve immediately.
3. (Recipe adapted from Cooking Light.)

potatoes, olive oil, ubc, lemon juice, dijion, ubc, arugula, parsley, fresh basil, chives

Taken from tastykitchen.com/recipes/salads/lemon-herb-potato-salad/ (may not work)