This potato and arugula salad combines three kinds of potatoes with the peppery greens for an earthy flavor with plenty of eye appeal.
If you can’t find purple potatoes, simply substitute another sweet potato or two, and the salad will still be gorgeous and delicious. Purple potatoes have extra benefits, especially more antioxidants. This probably shouldn’t be too surprising, given their vivid color.
Varieties of purple potatoes: These include Purple Peruvian, Purple Viking, and Purple Majesty, and others. They’re not always readily available, so keep your eye out at farmer’s markets and well-stocked supermarkets and natural foods stores. See more detailed info on these violet beauties following the recipe box.
While this colorful potato and arugula salad is perfect for special occasions, especially in the spring and summer, it’s easy enough to make for everyday meals. You’ll find some additional info on purple potatoes following the recipe box.
Recipe adapted from Wild About Greens by Nava Atlas.
Tri-Color Potato and Arugula Salad
Ingredients
- 1 medium sweet potato
- 3 medium purple potatoes
- 2 medium yellow potatoes like Yukon gold
- 2 celery stalks, thinly sliced on the diagonal
- 1/2 medium red bell pepper, finely diced
- 1/3 cup pitted kalamata olives or sun-dried tomatoes, sliced
- 1/3 cup vinaigrette dressing, or as needed to moisten
- 2 to 3 tablespoons minced fresh dill
- Salt and freshly ground pepper to taste
- 3 to 4 big handfuls of baby arugula leaves, rinsed and dried
- Toasted pumpkin or sunflower seeds for topping, as desired
Instructions
- Microwave the each variety of potato separately (they have varying cook times) until done but still nice and firm. Plunge into cold water. Let stand until cool enough to handle, then peel and cut into approximately 3/4-inch dice.
- Combine the potatoes in a mixing bowl with the celery, bell pepper, olives, vinaigrette, dill, salt, and pepper. Stir together gently.
- Stir half of the arugula in with the potatoes and line a serving platter with the rest. Mound the potato salad onto the platter, and scatter the seeds over the top. Serve at once.
Notes
You can swap the arugula out for baby spinach, watercress, or tender Asian greens like tats or mizuna.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving:Calories: 271Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 63mgCarbohydrates: 37gFiber: 6gSugar: 6gProtein: 8g
More about purple potatoes
These beauties come in a number of varieties, including Purple Peruvian, Purple Majesty, All Blue, Congo, Vitilette, and Purple Viking. Some are considered heirloom varieties, and others are conventional (despite their unconventional looks).
Occasionally, purple potatoes with less of a vivid color are referred to as blue potatoes, but with few exceptions, we’re still talking about the purple varieties. One notable exception might be the Adirondack Blue, which is, honestly, more purple than blue.
While it may be more likely to spot them at seasonal farm markets, they’re also available in well-stocked supermarkets and specialty groceries.
Though the flavor of purple potatoes isn’t dramatically different from what you’d expect from potatoes, they are a bit sweeter. And they do have a nutritional advantage: the pigment that gives them their dramatic color, Anthocyanin, is a valuable antioxidant. In fact, purple potatoes contain four times as much antioxidant than ordinary potatoes, like russets. They’re also a good source of potassium.
The texture of purple potatoes is waxy, like red-skinned or Yukon gold, rather than mealy or mushy, like russet. This makes them especially nice as an addition to potato salads.
Photos (top and middle) by Susan Voisin, FatFreeVegan.com
If you like this potato salad, you might also enjoy …
Potato Salad with Red Beans and Artichokes
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