Purple Potato Salad with Beets and Arugula

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

Salad:

• 2 pounds purple potatoes, peeled and halved or quartered
• 1 cup cooked, peeled and diced red beets
• 1/2 cup minced red onion
• 2 cups lightly packed baby arugula leaves
• 1/2 cup coarsely chopped, toasted walnuts
• 1/2 cup crumbled good quality Parmesan cheese*

Dressing:

• 1/3 cup extra virgin olive oil
• 1/4 cup lemon juice
• 2 teaspoons sugar
• 2 teaspoons Dijon mustard
• 2 cloves 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.