Potatoes, onions and more.

Purple Potato Salad with Beets and Arugula


Loaded with antioxidants, this dish is easy and is sure to impress!


2PoundPurple potatoes, peeled and halved or quartered (Salad:)
1CupCooked, peeled, and diced red beets
1⁄2CupMinced red onion
2CupLightly packed baby arugula leaves
1⁄2CupCoarsely chopped, toasted walnuts
1⁄2CupCrumbled good quality Parmesan cheese
1⁄3CupExtra virgin olive oil (Dressing:)
1⁄4CupLemon juice
2TeaspoonDijon mustard
2CloveGarlic, minced
  Salt and freshly ground pepper to taste


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.


If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.


8 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time30 minutes
Cook time15 minutes
RecipesVegetarian Salad