Purple Potato Salad with Beets and Arugula

• Yield: 4 Servings
• Ready Time: 30

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Ingredients

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

Preparation

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.

Calories: 270 Fat: 3g Cholesterol: 5mg Sodium: 190mg Vitamin C: 0.5mg Fiber: 3g Protein: 7g Potassium: 143mg

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