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Nava's Three Potato Salad with Arugula
Nava says: This potato salad combines three kinds of potatoes with arugula for an earthy flavor and plenty of eye appeal.
medium sweet potato
medium blue or purple potatoes
medium yellow potatoes
, thinly sliced on the diagonal
medium red bell pepper
, finely diced
pitted kalamata olives or sun-dried tomatoes
extra-virgin olive oil or substitute
, see notes
apple cider vinegar
minced fresh dill
Salt and freshly ground pepper to taste
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
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.
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
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.)
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.
FatFree Vegan Kitchen.