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Three-Potato Salad with Arugula
Source: Wild About Greens by Nava Atlas (Entered by Lara Rasmussen Anderson)Lots of color, lots of fresh flavor.
Serves: 6-8
Ingredients
1
sweet potato
3-5
blue potatoes
2-4
yellow potatoes
2
celery stalks, thinly sliced on diagonal
1/2
colored bell pepper, fine dice
1/2 cup
pitted kalamata olives, sliced
2 Tbsp
extra-virgin olive oil
3 Tbsp
apple cider vinegar
2 Tbsp
fresh dill, minced
Salt and pepper to taste
3
arugula leaves, stemmed and chopped
Toasted pumpkin seeds or sunflower seeds for topping
Step by Step Instructions
- Boil, bake or microwave potatoes until done but still firm; plunge into cold water and let stand until cool enough to handle. Peel and cut into ½-3/4 in dice.
- Boil, bake or microwave potatoes until done but still firm; plunge into cold water and let stand until cool enough to handle. Peel and cut into ½-3/4 in dice.
- Stir half of the arugula in with the potatoes and line serving platter with the rest. Mound potato salad onto the platter and scatter seeds atop. Serve at once.
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