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 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

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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

Ingredients

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

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.