Mashed Up Purple Potato Salad over Beautifying Arugula

It’s nearing Summer and we all know how much the potato salad comes into play with backyard BBQs and packing picnics, but here is a healthier version for you to enjoy without the guilt and with some beauty-inducing arugula! The key is not making the potato the “main event” of the meal, but instead, making the salad a nutritionally improved version and making it an actual salad by having nutrient-dense greens.

White potatoes are meh, but adding in red and purple potatoes for some assorted nutrients and more fiber, you have a much better nutritional profile and it looks cool!  Purple food is the bees knees! Check out this APL Big Bad Ass Bowl recipe for some fiber-filled fun for your summer soirees!

Someone Say Potato Party?:

makes 1 serving

  • 1 1/2 – 2 cups arugula, well-washed + dried
  • 1/2 cup halved potatoes (buy a bag or loose purple + red potatoes)
  • 1 TB chives, chopped
  • 1 garlic clove, minced
  • 1/2 TB veganaise
  • 1 TB Dijon mustard
  • mineral salt, to taste
  • 1 TB capers, roughly chopped
  • Lemonade Salad Dressing (1 TB avocado oil, 1/2 lemon juiced, 1 minced garlic clove,  dash of mineral salt, dash of turmeric, 1 TB Dijon mustard)

To Make:

You choose how you want to prep your potatoes, APL loves to gently steam them so we don’t have to use oil, however, roasted potatoes create a more dense, filling salad. Just roast them at 350 degrees with a drizzle of avocado oil for 20-25 minutes. Softly mash them in a bowl (you can just use a fork and press them down, mine are a bit more mashed) and then add in the ingredients from the chives through the capers.

In a bowl, place the washed arugula, top with the potato salad mixture, and then drizzle in the vinaigrette. EAT IT ALL!




RecipesAshley Pettit