Where would you like to go?
Salad Side Dish Purple Potato Salad with Beets and Arugula
Ready Time: 30min
Boiled Description Recipe by: Potatoes USA
purple potato salad with beets and arugula is sure to add a nice pop of color to any meal. Ingredients Salad 2 lbs. 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 purple 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. Nutrition Calories270 Fat3g Sodium190mg Cholesterol5 Vitamin C.05% Fiber3g Protein7g Potassium143mg 1 Review Ju 3 years ago
delicious. I did take the liberty to leave out the arugula and the cheese. Had to use toasted pecans because of...
Read Full Review Review This Recipe Potatoes USA Disclaimer
Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.
Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.