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Potato Salad with Arugula, Lentils, & Rosemary

Yummy Beet
  • minutes
  • Serves 4 to 5

INGREDIENTS

2

large handfuls Arugula

1 lb

Baby new potatoes or fingerling potatoes

1/2 cup

Brown lentils or lentils du puy

2 cloves

Garlic

1

Lemon, wedges

2 tsp

Rosemary, fresh

1

Black pepper, Ground

3/4 tsp

Sea salt

2 tbsp

Olive oil, extra-virgin

2 tbsp

Red wine vinegar