1/3cuppitted kalamata olives or sun-dried tomatoes, sliced
2tablespoonsextra-virgin olive oil or substitute, see notes
2-3tablespoonsapple cider vinegar
2-3tablespoonsminced fresh dill
Salt and freshly ground pepper to taste
3big handfuls baby arugula leaves, rinsed, stemmed, and chopped or baby arugula leaves, rinsed
Toasted pumpkin seeds(pepitas) or sunflower seeds for topping, as desired
Instructions
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.
Combine the potatoes in a mixing bowl with the celery, bell pepper, olives, olive oil, vinegar, 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
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.- SusanNutrition (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.