May 27th, 2016
Recipe courtesy of: La Maison Maille
Place a saucepan filled two-thirds with water over high heat.
Cut potatoes into 1-inch pieces and bring to a boil covered.
Reduce heat to medium-high and cook 5 minutes or until tender.
Whisk together olive oil, lemon rind, lemon juice, honey mustard, and pepper in a bowl.
Stir in arugula, kalamata olives, parsley, basil, and chives.
Add drained potatoes; toss gently to coat.