Lemon-Herb Potato Salad

Better the next day. The melding of flavors from the herbs and the peppery snap of the arugula make this the perfect accompaniment to all summer dishes. Easy, quick, delicious.

Made this last night... it was so refreshing and delicious! I didn't have many olives so I added a few capers as well, and a bit of fresh basil I had left over from another dish. We had this with BBQ ribs. Definitely a keeper!!

I am always searching for vegetarian, non-mayonnaise versions of potato salad. This was a big hit. My husband said it was the best potato salad he'd had in years. Lemon zest is your secret weapon! This will become a go-to recipe. I forgot the arugula, but it came out great. I imagine you can play with the herbs you put in for different effects or if you don't want to run to the store but have most of the ingredients. I look forward to making this often this summer.

this recipe was simple, refreshing, and delicous. It is saved in my recipe box and will be a go-to potato salad.

This tasted great! It was fuss-free to prepare. While the potatoes were boiling, I prepared the oil and herb mixture. I left the arugula for last so that it was crisp, and only added to the part we were going to have with dinner. Also, I doubled the recipe and it came out fine. I served warm with dinner, and the next day we had the leftovers cold from the refrigerator, which also tasted great! I added the rest of the arugula. Served with sauteed chicken breasts with roasted broccoli. A complete meal.