Purple Potato Salad with Beets and Arugula

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Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy-Moderate
Yields: 4 servings

This filling and refreshing potato, beet and arugula salad is great for hot, summer days. It’s healthy and simple to make, not to mention delicious!


  • Salad:
  • 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
  • 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


1) 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.

2) Let cool and then cut into bite-sized pieces.

3) Whisk together dressing ingredients in a small bowl and toss with potatoes, beets and onions. Season to taste with salt and pepper.

4) Cover and chill for at least 1 hour, stirring occasionally.

5) Just before serving, lightly toss arugula with potatoes.

6) Sprinkle with walnuts and Parmesan.


Calories: 270

Fat: 3 g

Cholesterol: 5 mg

Vitamin C: 50%

Fiber: 3 g

Sodium: 190 mg

Potassium: 143 mg

Protein: 7 g

Adapted from Potato Goodness Unearthed

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