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
- red wine vinegar
- olive oil
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.