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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
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Ju 4 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.