Potatoes, onions and more.
Purple Potato Salad with Beets and Arugula
Description
Loaded with antioxidants, this dish is easy and is sure to impress!
Ingredients
| 2 | Pound | Purple potatoes, peeled and halved or quartered (Salad:) |
| 1 | Cup | Cooked, peeled, and diced red beets |
| 1⁄2 | Cup | Minced red onion |
| 2 | Cup | Lightly packed baby arugula leaves |
| 1⁄2 | Cup | Coarsely chopped, toasted walnuts |
| 1⁄2 | Cup | Crumbled good quality Parmesan cheese |
| 1⁄3 | Cup | Extra virgin olive oil (Dressing:) |
| 1⁄4 | Cup | Lemon juice |
| 2 | Teaspoon | Sugar |
| 2 | Teaspoon | Dijon mustard |
| 2 | Clove | Garlic, minced |
| Salt and freshly ground pepper to taste |
Instructions
Place 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.
Notes
If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
Summary
| Yield | |
|---|---|
| Source | Photo and Recipe courtesy of Potatoes USA |
| Prep time | 30 minutes |
| Cook time | 15 minutes |
| Recipes | Vegetarian Salad |