Purple Potato Salad with Beets and Arugula

Name: Purple Potato Salad with Beets and Arugula
Prep time: 30 min
Cook time: 15 min
Ingredients: 2 Pounds Alsum purple potatoes (peeled, halved or quartered); 1 Cup Red beets (cooked, peeled, and diced); ½ Cup Red onion (minced); 2 Cups Baby arugula leaves (lightly packed); ½ Cup Toasted walnuts (coarsely chopped); ½ Cup Crumbled Parmesan cheese; ⅓ Cup Olive oil (extra virgin); ¼ Cup Lemon juice; 2 Teaspoons Sugar; 2 Teaspoons Dijon mustard; 2 Clove Garlic (minced); Salt and freshly ground pepper to taste

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Purple Potato Salad with Beets and Arugula

Potatoes USA

Loaded with antioxidants, this dish is easy and is sure to impress!

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Prep Time 30

Cook Time 15

Course Salad, Vegetarian

Servings

Ingredients

Salad

2 Pounds Alsum purple potatoes peeled, halved or quartered
1 Cup Red beets cooked, peeled, and diced
½ Cup Red onion minced
2 Cups Baby arugula leaves lightly packed
½ Cup Toasted walnuts coarsely chopped
½ Cup Crumbled Parmesan cheese

Dressing

⅓ Cup Olive oil extra virgin
¼ Cup Lemon juice
2 Teaspoons Sugar
2 Teaspoons Dijon mustard
2 Clove Garlic minced
Salt and freshly ground pepper to taste

Instructions

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.

Notes

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