Colorful Winter Potato Salad {vegan + paleo}

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. 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. 
  2. 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.
  3. If you’re steaming them in the pressure cooker your cook time will be much shorter – probably about 5 minutes.
  4. When potatoes are done cooking, set aside for about 15 minutes until cool enough to handle.
  5. While potatoes are cooling you can prepare the rest of the ingredients. Shred beets, cabbage, slice red onion, and wash and dry arugula. 
  6. 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. 
  7. 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. 
  8. Taste and adjust seasoning if necessary.
  9. Serve immediately and enjoy!