This colorful winter potato salad is loaded up with all the healthy winter veggies, and also brings a taste of what’s to come with warmer weather eats! Simple to make and whole30 friendly, vegan, and paleo – a perfect dish to enjoy and share as the winter months turn to spring!
- 1 1/2 pounds colorful baby potatoes, cut in half
- 1 medium sized beet, shredded
- 1/4 of a small red cabbage, shredded – about 1 1/2 cups
- 1 small red onion, cut in half and thinly sliced
- 2 big handfuls arugula
- 2 tablespoons parsley or another herb, chopped
- 1/4 cup toasted pumpkin seeds
- 1 teaspoon salt + 1/2 teaspoon more to finish
- 1 tablespoon red wine vinegar + 2 teaspoons more to finish
- 1 tablespoon olive oil + 1 1/2 tablespoons more to finish
- pepper to taste
- Using a steamer basket over a pot with an inch or so of water, or a steamer basket on your instant pot / pressure cooker, cook potatoes until just fork tender, but not too soft, or they will fall apart in your potato salad. You can also boil them in water, but if you’re using purple potatoes, this will draw out a lot of the color and leave them pale.
- For steaming in a regular steamer basket set up your cook time will probably be about 12-16 minutes, depending on the potato size. The easiest way to gauge cooking time is just to check them every two minutes or so once you pass the 10 minute mark.
- If you’re steaming them in the pressure cooker your cook time will be much shorter – probably about 5 minutes.
- When potatoes are done cooking, set aside for about 15 minutes until cool enough to handle.
- While potatoes are cooling you can prepare the rest of the ingredients. Shred beets, cabbage, slice red onion, and wash and dry arugula.
- Once cool enough to handle, move potatoes to a bowl and add 1 teaspoon of salt, 1 tablespoon of vinegar and 1 tablespoon of olive oil. Gently toss, being careful not to rough up the potatoes too much – you want them to hold their shape.
- When ready to serve, toss all vegetables including arugula with potatoes along with the additional 1/2 teaspoon of salt, 2 teaspoons of vinegar, 1 1/2 tablespoons olive oil, and black pepper.
- Taste and adjust seasoning if necessary.
- Serve immediately and enjoy!
This recipe makes quite a lot of potato salad! You can easily halve the recipe or, if you’re not planning on eating it all the day you make it, you may want to keep the seasoned potatoes separate from the shredded vegetables, arugula, and final addition of salt, vinegar and olive oil. You can toss them together as you’ll be eating for a fresher, more tasty option!