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Purple Potato Salad with Beets and Arugula

Did you know there are purple potatoes?  There are purple carrots too – but we will stick to the purple potatoes here.  You can make this salad with regular potatoes but if you can find purple potatoes at your local farmer’s market – what a treat!

The folks at The United States Potato Board have a ton of great recipes on their website at and that is where this vibrant recipe is from.  The site is set up so you can actually understand which recipes are gluten free!  And yes, potatoes are gluten free but sometimes the ingredients that we are adding to them are not.  So always read your recipe carefully and choose appropriate gluten free 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 GF Parmesan cheese

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

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.

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