INGREDIENTS
•
3/4 pound Yukon Gold potatoes
•
1 tablespoon olive oil
•
1/4 teaspoon grated lemon rind
•
1 tablespoon lemon juice
•
1 teaspoon Dijon mustard
•
1/4 teaspoon black pepper
•
1/3 cup chopped arugula
•
1 tablespoon chopped fresh basil
•
1 tablespoon chopped red onion