Potato salad with tomatoes and arugula

Ingredients for 4 servings:

• 1 kg potatoes, small (triplets)
• ½ kg beefsteak tomatoes
• 125 g arugula
• 100 ml white wine vinegar
• 150 ml olive oil
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

eaten in a restaurant in Croatia and recreated at home

Boil the potatoes in their jackets. In the meantime, blanch the beefsteak tomatoes, peel and deseed them, and cut the flesh into thumbnail-sized pieces. Wash and sort the arugula, removing any thick stalks. Whisk together a salad dressing from vinegar, oil, pepper, and salt, using plenty of salt and pepper. Peel the cooked potatoes and, while still hot, cut them into thumbnail-sized pieces. Mix with the tomatoes and arugula. Pour the salad dressing over the mixture and serve immediately. We had this salad in Croatia with steaks in green peppercorn sauce, but it also tastes great with fish and grilled dishes.