Member Login
Follow Us

Purple Potato Salad with Beets and Arugula

Wonderful tasting salad for spring or as a side dish for dinner.


  • 2 pounds 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*
  • Dijon Mustard 1 1/2 teaspoon(s)
  • 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


Together: Place potatoes in a large saucepan fitted with a steamer basket.
Adults: Steam for 15 minutes or until potatoes are tender when pierced with a sharp knife. Let cool then cut into bite-size pieces.
Kids: Whisk together dressing ingredients in a small bowl and toss with potatoes, beets and onions. occasionally. Just before serving lightly toss arugula with potatoes. Sprinkle with walnuts and Parmesan.
Kids: Season to taste with salt and pepper; cover and chill for at least 1 hour, stirring

About this Recipe
  • Serves: 8
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
Submitted By
Potatoes Goodness Unearthed
Chef Solus Approved!
This recipe was reviewed by our dietitians and has received our Chef Solus Two Thumbs Up Approval!
Share Your Recipe
Do you have a family favorite recipe or one that your child loves? We would love to share your recipe with our other members. Click here to add your own healthy recipe.
Search Recipes




The photos displayed on this website were purchased legally from,, and All clipart displayed on this website is the exclusive property of