Colorful Winter Potato Salad 


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!

- colorful baby potatoes, cut in half. - beet, shredded - small red cabbage, shredded - small red onion, cut in half and thinly sliced - big handfuls arugula - parsley or another herb, chopped. - toasted pumpkin seeds - salt - red wine vinegar - olive oil - pepper


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.

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.

Give this recipe a try! Tap the link for the full recipe details.