Purple Potato Salad with Beets and Arugula

Purple Potato Salad with Beets and Arugula

Purple Potato Salad with Beets and Arugula

Source: Potatoes USA
Loaded with antioxidants, this dish is easy and is sure to impress!
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Prep Time 30 mins
Cook Time 15 mins
Course Salad, Vegetarian
Servings 8


  • 2 Pound Purple potatoes peeled and halved or quartered (Salad:)
  • 1 Cup Cooked peeled, and diced red beets
  • 1/2 Cup Minced red onion
  • 2 Cup Lightly packed baby arugula leaves
  • 1/2 Cup Coarsely chopped toasted walnuts
  • 1/2 Cup Crumbled good quality Parmesan cheese
  • 1/3 Cup Extra virgin olive oil Dressing:
  • 1/4 Cup Lemon juice
  • 2 Teaspoon Sugar
  • 2 Teaspoon Dijon mustard
  • 2 Clove Garlic minced
  • Salt and freshly ground pepper to taste


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


If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.