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Purple Potato Salad with Lemon and Herb Vinaigrette
Nutritious salad made with purple potatoes for extra antioxidants and a light, delicious salad dressing.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Appetizer or Side Dish
Cuisine:
American
Keyword:
healthy, potatoes, salad
Servings:
6
people as a side dish
Calories:
263
kcal
Ingredients
1
pound
purple potatoes
small
6
hard-boiled eggs
6
cups
arugula
1/2
cup
parmesan
thinly sliced
Dressing
1/4
cup
extra-virgin olive oil
2
tablespoons
red wine vinegar
2
teaspoons
Dijon mustard
1
garlic clove
minced
1
lemon
juiced and zested (set zest aside)
1
teaspoon
lemon peel
freshly grated
2
green onions
thinly sliced
2
tablespoons
fresh parsley
chopped
2
tablespoons
fresh basil
thinly sliced
pinch
salt
pinch
pepper
Instructions
Cook potatoes
Wash and scrub the potatoes, and add them to a large pot.
Cover with cold water, and bring to a boil.
Cook for approximately 20 minutes or until just fork tender. Don't overcook.
Drain the potatoes, and let them sit until they are cool enough to handle, about 15 minutes.
Meanwhile, make the dressing.
In a large bowl, whisk together all of the dressing ingredients.
Cut the potatoes in half, and add them to the dressing bowl. Mix well.
Taste and adjust the salt and pepper to your liking.
Assemble salad
Place 1 cup of arugula on each plate of 6 plates, if serving as a side dish.
Divide up the potatoes and place on top of the arugula on each plate.
Slice the eggs in half and place two halves alongside the salad on each plate.
Use a vegetable peeler to shave the parmesan cheese and add to each salad.
Garnish with lemon peel and additional basil and parsley, if desired.
Nutrition
Calories:
263
kcal
|
Carbohydrates:
17
g
|
Protein:
11
g
|
Fat:
16
g
|
Saturated Fat:
4
g
|
Cholesterol:
192
mg
|
Sodium:
226
mg
|
Potassium:
506
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
985
IU
|
Vitamin C:
30.5
mg
|
Calcium:
174
mg
|
Iron:
1.9
mg