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Salad Side Dish Purple Potato Salad with Beets and Arugula Ready Time: 30min
Potato Type: Purple
Cuisine: American
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
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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 walnut allergy but it was really good.