Salad Side Dish

Purple Potato Salad with Beets and Arugula

  • Ready Time: 30min
    1 Review
  • Potato Type: Purple
    Cuisine: American
  • Serves: 4
    Prep Method: Boiled
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Description

Recipe by: Potatoes USA

This 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

  1. Place potatoes in a large saucepan fitted with a steamer basket.
  2. Steam for 15 minutes or until potatoes are tender when pierced with a sharp knife.
  3. Let cool then cut into bite-size pieces.
  4. Whisk together dressing ingredients in a small bowl and toss with potatoes, beets and onions.
  5. Season to taste with salt and pepper; cover and chill for at least 1 hour, stirring occasionally.
  6. Just before serving lightly toss arugula with potatoes.
  7. Sprinkle with walnuts and Parmesan.

Nutrition

Calories270
Fat3g
Sodium190mg
Cholesterol5
Fiber3g
Protein7g
Potassium143mg

1 Review

Ju 9 months 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

Ju 9 months ago

delicious. I did take the liberty to leave out the arugula and the cheese. Had to use toasted pecans because of walnut allergy but it was really good.

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