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!
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.
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, vinegar and olive oil each.