Arugula, White Bean, and Roasted Potato Salad

Arugula, White Bean, and Roasted Potato Salad

Something Blue

Looking for a healthy salad that’s packed with plant-based protein? Try this potato salad. Roasted blue potatoes, quinoa, beans, almonds and a balsamic dressing.


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Product Used

(you're also free to use any kind of potatoes!)

Something Blue

Something Blue

Where To Buy

GF Gluten Free Like All Potatoes Good Source of Potassium Naturally Fat Free


Preheat oven to 400°F. Halve the blue Little potatoes, then toss with two teaspoons olive oil, salt, pepper and smoked paprika. Place in a single layer on a baking sheet and roast for 25 to 30 minutes until tender. Remove and let cool slightly.

While the potatoes are cooking, place the quinoa and half-cup water in a small saucepan and bring to a boil. Reduce heat to low, cover and simmer until quinoa is tender, about 12 minutes. Remove from heat and let stand an additional five minutes before fluffing with a fork.

When ready to assemble, whisk together the vinegar, garlic, Dijon mustard and generous pinch salt and pepper in a small jar or container to make the dressing. Continue to whisk, slowly drizzling in the olive oil until a creamy dressing forms.

Combine all ingredients in a large bowl and add the dressing. Toss, season to taste as needed, and serve.

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