Nava’s Three Potato Salad with Arugula

by on May 28, 2012
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Nava's Three-Potato Salad with Arugula

Just in time for summer and all things green and leafy, Nava Atlas has a new greens cookbook out, entitled, appropriately, Wild About Greens. Before I start to rave all over this book, I must reveal my bias and tell you that this is the third cookbook that I’ve photographed for Nava. I shot the cover photo and the 8 photos in the color insert, so not only do I like the book because I had a hand (a very small hand) in creating it, but also because I’ve had a chance to sample a dozen of the recipes (and even contributed one) and found them all scrumptious.

Most of us know the nutrient power of greens and are trying to add more of them to our meals, and Wild About Greens delivers 125 different ways to cook them, as well as ample information about the various types of greens, from A (arugula) to W (watercress). Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and other Leafy Veggies Everyone LovesMy favorite section of the book is “An Introduction to Leafy Greens,” in which Nava’s detailed drawings of 18 different types of greens appear next to her descriptions and cooking recommendations for each one. (This section is helpfully printed on a light green background, making it very easy to locate for quick reference.) The main part of the book, the recipe section, is divided into six chapters: Basic Preparations for Leafy Greens; Greens with Beans, Grains, Pasta & Other Vegetables; Salads, Dressings & Dips; Greens in Soups & Stews; and Green Juices & Smoothies. Almost all of the recipes are quick and easy, and though most do contain oil, the amounts are small and those of us who are used to cooking without it can easily substitute something else or simply leave it out.

Before I made the following recipe, I hadn’t cooked a lot with either arugula or purple potatoes. I was surprised to find that I loved baby arugula’s “bold but not bitter” flavor (Nava’s words) as a change from the spinach that I usually throw into salads and hot dishes. I wasn’t able to find blue potatoes at this time of year, but I did find purple sweet potatoes at The Fresh Market, a chain of “fancy” grocery stores, and I loved them in this salad. Their sweetness was mid-way between the sweetness of the yellow potatoes and the orange sweet potatoes, making every bite a surprise. Use them if you can find them, but if they’re unavailable, just use more sweet potatoes.
Nava's Three-Potato Salad with Arugula

Nava's Three Potato Salad with Arugula
Prep time
Cook time
Total time
Nava says: This potato salad combines three kinds of potatoes with arugula for an earthy flavor and plenty of eye appeal.
Serves: 8
  • 1 medium sweet potato
  • 3 medium blue or purple potatoes
  • 2 medium yellow potatoes
  • 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
  • 2 tablespoons extra-virgin olive oil or substitute, see notes
  • 2 to 3 tablespoons apple cider vinegar
  • 2 to 3 tablespoons minced fresh dill
  • Salt and freshly ground pepper to taste
  • 3 big handfuls baby arugula leaves, rinsed, stemmed, and chopped or baby arugula leaves, rinsed
  • Toasted pumpkin seeds (pepitas) or sunflower seeds for topping, as desired
  1. Cook, bake, or microwave the three kinds of potatoes until done but still nice and firm. Plunge into cold water. Let stand until cool enough to handle, then peel and cut into 1/2- to 3/4-inch dice.
  2. Combine the potatoes in a mixing bowl with the celery, bell pepper, olives, olive oil, vinegar, dill, salt, and pepper. Stir together gently.
  3. 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.
To replace the olive oil with a fat-free alternative, try vegetable broth with a pinch of ground flax or chia seeds for thickness. Or use 4-5 tablespoons of your favorite fat-free vinaigrette instead of the oil and vinegar.- Susan

Nutrition (per serving, without oil): 108 calories, 10 calories from fat, 1.1g total fat, 0mg cholesterol, 91.3mg sodium, 649.3mg potassium, 22.8g carbohydrates, 2.2g fiber, 1.4g sugar, 2.4g protein, 3 points. (Nutritional information by FatFree Vegan Kitchen; any errors are ours.)

From Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and other Leafy Veggies Everyone Loves by Nava Atlas, Sterling Publishing Co., 2012. Reproduced by permission.
Nutrition Information
Serving size: 1/8 of recipe Calories: 137 Fat: 4.5g Carbohydrates: 22.7g Sugar: 1.4g Sodium: 84.3mg Fiber: 2.2g Protein: 2.4g

(This post contains Amazon affiliate links. When you buy something through them, a few pennies on each dollar goes to support my work on this site.)

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{ 19 comments… read them below or add one }

1 Jolene @ Yummy Inspirations May 28, 2012 at 5:43 pm

Love the bright colors of the salad, bet it’s yum too!


2 FoodFeud May 28, 2012 at 5:57 pm

Well, it looks absolutely gorgeous. I probably would never have thought to serve potato salad over arugula, though I do like it a lot. I love the addition of olives or sun-dried tomatoes in any potato salad!


3 Jennifer May 28, 2012 at 6:36 pm

I love the pressure cooker for cooking potatoes for potato salad. Dice them prior to cooking, mine took about eight minutes I think, but my pressure cooker only operates at 11 psi. They are still slightly firm, cooked through but not dried out or mushy.


4 Wendy Peffercorn May 28, 2012 at 7:35 pm

What do you think about using preserved Meyer lemons in place of the olives? Also, do you think this could be made a day in advance? Thanks for a beautiful recipe!


5 moonwatcher May 28, 2012 at 9:53 pm

Hi Susan,

That sounds like a really great book! And the salad looks delicious. Something I kind of do a lot of in the summer in my own way. I’m really glad I read this post because I got to see your recipe, the balsamic glazed chickpeas over mustard greens. Not sure how I missed that one up until now–it looks great. I have little mustard greens popping up in the garden now. 🙂 Congratulations on helping Nava put together another beautiful book, and for having a recipe included.




6 Gena May 29, 2012 at 9:44 am

I think we’ve bonded over this before, but I’m crazy about Nava and her recipes. Love that you’re featuring this hearty salad!


7 Wes May 29, 2012 at 10:23 am

Wow. I just want to try it cause it’s so pretty. 😀


8 Wendy (Healthy GIrl's Kitchen) May 29, 2012 at 2:27 pm

Susan-totally unrelated to this recipe, I just wanted to tell you that I made your tofu/cashew faux mayonaise this past weekend. I was fully expecting not to like it, and I was totally blown away by how amazing it is! Thank you! II haven’t bought mayo in years (not even veganaise) and I am thrilled to have this recipe in my arsenal now. You are the best, but you probably know that already!


9 Susan Voisin May 29, 2012 at 2:31 pm

Wendy, you are so sweet! I knew that we liked the mayo, but it’s always wonderful to hear when someone else does, too. Thank you!


10 Vegan May 30, 2012 at 8:03 am

Very colorful! This would also appeal to children, not only because of the color but because you used sweet potatoes. Would there be a difference if I peel and slice the sweet potatoes before I bake them?


11 Sharan May 30, 2012 at 9:47 am

Hi Susan,

This looks like a really hearty salad. I have actually been reading your blog for a while and my colleague and I love discussing your recipes at work. I have tried some of your muffin and cake recipes and they came out flawless!


12 Healthy Living Val June 1, 2012 at 1:01 pm

These colors are amazing! Veggies totally are ‘dirty candy’. 😉 I love dill with potatoes — this is such a great alternative to the vinaigrette-style potato salads I make in the summer.


13 GetSkinnyGoVegan June 3, 2012 at 9:40 am

This book looks so amazing!!


14 stephanie June 3, 2012 at 2:20 pm

This recipe is delicious! So much better than the high fat, calorie dense, creamy versions! I will be making this again many times!
I couldn’t find the purple or blue potatoes so I used one more red and a large sweet potato. I also added about 1.5 c lightly blanched green beans; 1/4 c fresh tarragon, chopped; 1 tablespoon chopped cilantro and doubled the arugula, because all of those things are growing in abundance in my garden. Yum!


15 Jennie Northdale June 4, 2012 at 7:17 am

Thanks for a great blog, i visit it alot! (: I have just started up my own healthy food blog, maybe you would take a look? Thanks!


16 Lorii Abela June 4, 2012 at 11:06 am

Full of colors and surely delicious. Thanks for sharing this recipe!..


17 Chris Kandrat June 4, 2012 at 10:27 pm

Usually the dishes we make aren’t so colorful, but man this was amazing, the colors and flavor, really enjoyed it.


18 jones June 6, 2012 at 1:26 am

You can get purple sweet potatoes straight from the farmers at


19 Werner June 8, 2012 at 10:01 pm

This recipe was fantastic! Delicious, crunchy, and visually exciting. Perfect balance of dressing ingredients. We used baby green beans in place of olives/sun dried tomatoes. Served marinated, grilled portobello mushroom “burgers” with the potato salad – a real summer cookout. Great job, thank you.


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