Nava Atlas’ Three-Potato Salad with Arugula

Name: Nava Atlas’ Three-Potato Salad with Arugula
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps apple cider vinegar; 3 handfuls baby arugula leaves, rinsed, stemmed, and chopped or baby arugula leaves, rinsed; 2 celery stalks, thinly sliced on the diagonal; 2 Tbsps extra-virgin olive oil or substitute, see notes; 2 Tbsps minced fresh dill; 2 mediums yellow potatoes; 3 mediums blue or purple potatoes; 1 mediums red bell pepper, finely diced; 8 servings Salt and freshly ground pepper to taste; 79 milliliters pitted kalamata olives or sun-dried tomatoes, sliced; 8 servings Toasted pumpkin seeds (pepitas) or sunflower seeds for topping, as desired; 1 medium sweet potato

You can never have too many side dish recipes, so give Navan Atlas’ Three-Potato Salad with Arugulan a try. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 77 calories, 3g of protein, and 1g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have potatoes, bell pepper, sunflower seeds, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

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.

Ingredients you will need

Potato Salad