Arugula Potato Salad

 

     There are so many things to love about my Arugula Potato Salad.  First off, it is hearty enough for Fall or Winter, yet light enough for Spring and Autumn…so basically you can not go wrong any time of year!  How’s that for versatile!  The other fun thing is that Arugula is so beautiful, but still packs a strong hot spicy mustard flair.  Each of these cups are only 84 calories, 19g carbs, 2.7g fiber, 16.3g net carbs, 2.3g protein and .2g fat.  So on top of everything else, this yields phenomenal macros.  And did I mention colorful as well!?

Ingredients for 16 cups~

2 pounds Potatoes (I used 3 large Baking Potatoes)

1 pound trimmed fresh Green Beans

5oz container Arugula (use less if desired)

10oz container of Cherry Tomatoes (cut in half)

10oz bag grated Carrots (I cheat and buy the bag on this one)

1 diced Yellow Bell Pepper

3 diced Green Onions

1/2 cup California Balsamic Ginger Balsamic

     Add each cleaned Potatoes to a piece of aluminum foil, prick the Potatoes, bake for 2 hours on 375, remove, cool, add to fridge overnight, dice when ready to use.  This trick really helps in holding up during dicing, much better than boiling.  Meanwhile, add trimmed Green Beans to microwave safe bowl along with 3 Tablespoons Water, and cook for 3-4 minutes, or til crisp tender.  Add Arugula to large salad bowl, along with Potatoes, Green Beans, and remaining ingredients, toss well to coat and serve.  Enjoy. :)