Where would you like to go?
Salad
Side Dish
Purple Potato Salad with Beets and Arugula
Ready Time: 30min
Potato Type: Purple
Serves: 4
Prep Method: Boiled
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
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
Calories 270
Fat 3g
Sodium 190mg
Cholesterol 5
Vitamin C .05%
Fiber 3g
Protein 7g
Potassium 143mg
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 .
OK
Cancel
Ju 5 years 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.