Purple Potato Salad with Beets and Arugula
Loaded with antioxidants, this dish is easy and is sure to impress!
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.