Tri-Color Potato & Arugula Salad with Walnut Cider Vinaigrette

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!