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

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
2TeaspoonSugar
2TeaspoonDijon mustard
2CloveGarlic, 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
8 Servings
SourceUnited States Potato Board
Prep time30 minutes
Cook time15 minutes
RecipesSalad Vegetarian