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Potato salad with arugula

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Ingredients for 4 servings:

  • 1 kg potatoes (triplets)
  • 2 cups of mozzarella, mini
  • 250 g tomatoes (small date tomatoes)
  • 250 g arugula
  • Olive oil, good
  • Balsamic vinegar, white
  • Salt
  • pepper
  • Sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Boil the potatoes for 20 minutes, let them cool, and peel them. Halve the potatoes (so they’re roughly the same size as the mini mozzarella). Halve the tomatoes and place them in a bowl with the potatoes and mozzarella. Make a vinaigrette with olive oil, balsamic vinegar, salt, pepper, and a pinch of sugar, and stir in the mixture. Add the arugula just before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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