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Purple Potato Salad with Beets and Arugula

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Print Recipe
Potato Type: Purple
Prep Method: Boiled

Dish

SaladSide Dish

Serving

Serves 4

Ingredients

+

Salad

  • 2 lbs. purple potatoes, peeled and halved or quartered
  • 1 cup cooked, peeled and diced red beets
  • 1/2 cup minced red onion
  • 2 cups lightly packed baby arugula leaves
  • 1/2 cup coarsely chopped, toasted walnuts
  • 1/2 cup crumbled good quality Parmesan cheese
+

Dressing

  • 1/3 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 2 teaspoons sugar
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic, minced
  • Salt and freshly ground pepper to taste

Preparation

  1. Place purple potatoes in a large saucepan fitted with a steamer basket.
  2. Steam for 15 minutes or until potatoes are tender when pierced with a sharp knife.
  3. Let cool then cut into bite-size pieces.
  4. Whisk together dressing ingredients in a small bowl and toss with potatoes, beets and onions.
  5. Season to taste with salt and pepper; cover and chill for at least 1 hour, stirring occasionally.
  6. Just before serving lightly toss arugula with potatoes.
  7. Sprinkle with walnuts and Parmesan.

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Nutrition Facts Per Serving

Calories

270

Fat

3g

Sodium

190mg

Cholesterol

5g

Vitamin C

.05mg

Fiber

3g

Protein

7g

Potassium

143mg

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