in Greece

Potato salad with arugula and feta cheese

updated

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Ingredients for 4 servings:

  • 1 kg potatoes
  • 1 box of arugula
  • 2 packs of feta cheese (goat and/or sheep milk)
  • olive oil
  • 1 lemon(s), juice
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Boil the potatoes with their skins on. Peel and let cool. Cut into cubes, place in a bowl, and season well with salt and pepper. Squeeze the juice of one lemon and drizzle over the potatoes. Drizzle generously with olive oil. Wash the arugula, pat dry, and tear into small pieces. Dice the feta cheese and add both to the potatoes. Mix everything well and season to taste. Chill and let it rest. Tastes best the next day.

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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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