Blue Potato Salad with Beets and ArugulaAdapted from Gluten Free Life website
2 lbs. blue potatoes, quartered (you could also use red or yellow potatoes)
1 c. cooked, peeled and diced beets
1/2 c. minced red onion
2 c. baby arugula leaves
1/2 c. coarsely chopped, toasted walnuts
1/2 c. crumbled parmesan cheese (you could also try blue cheese or another hard cheese)
1/3 c. olive oil
1/4 c. lemon juice
2 t. sugar
2 t. Dijon mustard
2 cloves garlic, minced
Salt and pepper to taste
Place potatoes in a large saucepan fitted with a steamer basket. Steam for 15 minutes or until potatoes are tender when pierced with a sharp knife. Let cool then cut into bite-size pieces.
Whisk together dressing ingredients in a small bowl and toss with potatoes, beets and onions. Season to taste with salt and pepper. Cover and chill for at least 1 hour, stirring occasionally. Just before serving lightly toss arugula with potatoes. Sprinkle with walnuts and Parmesan.