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Purple Potato Salad with Beets and Arugula

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

Ingredients

 
  • 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
 

Directions

 
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!
 
 
 
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