Potato, Pepper And Arugula Salad

Ingredients

• 1 pound tiny new potatoes
• 1 bunch arugula to yield 1 1/2 cups coarsely cut and tightly packed
• 1 large roasted red pepper
• 2 tablespoons light mayonnaise
• 2 heaping teaspoons capers
• A few shakes salt
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    241 calories; 5 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 3 grams polyunsaturated fat; 44 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 5 grams protein; 1355 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Scrub potatoes; do not peel. Cook in water to cover until they are tender but firm.
2. Wash and trim stems from arugula, and dry it; cut coarsely.
3. Rinse and dice red pepper.
4. In serving bowl, mix mayonnaise, capers and red pepper.
5. When potatoes are done, run under cold water; slice and mix with mayonnaise, and add arugula. Season with salt and pepper.

10 minutes