Spring Potato Salad with Arugula, Peas, and Dill

Servings 6
Author Erica Schwarz


  • 2 lb red-skinned potatoes
  • 1/2 t dried dill
  • 1 t Dijon mustard
  • 3/4 c light mayonnaise I use Hellman's Olive oil mayo
  • 1/2 c reduced fat┬ásour cream
  • pinch kosher salt
  • pinch fresh cracked pepper
  • 1 c packed arugula roughly chopped
  • 1 c peas thawed if frozen
  • 2 large celery ribs diced


  1. Cut the potatoes into large, bite-sized pieces and put in a large pot. Cover with cold water and bring to a boil. Simmer 15-20 minutes until potatoes are just fork tender. Drain and rinse quickly with cold water.
  2. In a large bowl, whisk together the dill, Dijon, mayonnaise, sour cream, salt, and pepper. Toss in the potatoes, arugula, peas, and celery. Taste for seasoning. Yield: 6 servings.