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–+ servings

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

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.