Baked potato salad with honey mustard dressing

Ingredients for 4 servings:

• 725 g triplets, organic
• 2 tbsp olive oil
• some salt
• 2 bell peppers, red
• 1 vegetable onion(s)
• 30 g tomatoes, dried, not pickled in oil
• 60 g olives, black, pitted
• 50 g arugula
• 50 ml olive oil
• 50 ml vinegar
• 100 ml water
• 2 tbsp mustard
• 2 tbsp honey
• some salt and pepper
• chili powder

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Wash the potatoes, quarter them lengthwise, and toss them in a bowl with 2 tablespoons of olive oil and salt to taste. Preheat the oven to 220°C (top/bottom heat). Arrange the potato wedges on a baking sheet and bake for 30-35 minutes. Alternatively, you can also use an air fryer! Let them cool completely. Finely chop the peppers, onions, and sun-dried tomatoes. Wash the arugula. Place everything in a large bowl with the olives. For the dressing, thoroughly mix 50 ml of olive oil, vinegar, water, mustard, honey, and the spices in a shaker or an empty jam jar. Just before serving, add the dressing and the potato wedges and stir in. This quantity makes a large bowl, e.g., enough to fill 3-4 people, or as a contribution to a potluck party.