Tri-Color Potato & Arugula Salad with Walnut Cider Vinaigrette

Standard

1 large sweet potato, cubed

3 small blue/purple potatoes, cubed

3 small gold potatoes, cubed

3 cups fresh arugula

2 cups cherry tomatoes, halved

1/3 cup red onion, sliced thin

1 cup raw walnuts, chopped

1/3 cup olive oil

2 tbsp apple cider vinegar

1 tbsp Dijon mustard

1/2 tsp sea salt

  • Bring a pot of water to a boil
  • Add potatoes and cook for 7 or 8 minutes, or until tender
  • Drain potatoes, set aside in a bowl and let cool COMPLETELY
  • Toss together arugula, tomatoes and red onion
  • Whisk together walnuts, oil, vinegar, mustard and salt
  • When potatoes have cooled, toss with salad ingredients and drizzle with vinaigrette

*Keep vinaigrette separate if not serving all together in one sitting. Salad will get soggy if you let it sit in the dressing overnight!

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