Purple Potato Salad with Beets and Arugula

Purple Potato Salad with Beets and Arugula

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 minutes
Cook Time 15 minutes
Course Salad, Vegetarian
Servings 8



  • 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


  • 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


  • 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.