Ingredients
>
2 lbs baby red potatoes
>
1 ½ cups frozen peas, thawed
>
4 eggs
>
¼ cup fresh dill
>
2 tbsp low-fat cottage cheese
>
2 tbsp light mayonnaise
>
2 tbsp capers
>
¼ cup lemon juice
>
2 cups arugula
>
2 (5 oz) can salmon, drained
Steps
1
Bring a pot of salted water to a boil. Meanwhile, chop the potatoes into 1-inch pieces. When water is boiling, drop the potatoes in, and boil for about 10 min., or until just tender when pierced with a knife. In the last 2 min., add the peas. Drain and let cool.
2
Hard-boil the eggs for 8-10 min. Immerse in an ice bath until cool enough to handle. Peel and coarsely chop.
3
Finely chop half the dill and add to a bowl with the cottage cheese, mayonnaise, capers, and lemon juice. Add the potatoes, peas, and eggs, and mix well. Add salt and pepper to taste.
4
Layer the potato salad with arugula and flaked fish in mason jars, or serve on a platter.
