Purple Potato Salad with Beets and Arugula

Ingredientes

• 2 pounds purple potatoes, peeled and halved or quartered
• 1 cup cooked, peeled and diced red beets
• 1/2 cup minced red onion
• 2 cups lightly packed baby arugula leaves
• 1/2 cup coarsely chopped, toasted walnuts
• 1/2 cup crumbled good quality Parmesan cheese*
• Dijon Mustard 1 1/2 teaspoon(s)
• Dressing
• 1/3 cup extra virgin olive oil
• 1/4 cup lemon juice
• 2 teaspoons sugar
• 2 teaspoons Dijon mustard
• 2 cloves garlic, minced
• Salt and freshly ground pepper to taste