Lukewarm potato salad with olives

Ingredients for 4 servings:

• 750 g potatoes, small, waxy
• 6 tbsp olive oil
• 3 small onions, red
• 12 olives, Kalamata, pitted
• 3 tomatoes, dried in oil
• 1 tbsp capers
• 2 tbsp red wine vinegar
• 2 tbsp parsley, finely chopped
• some sea salt
• 1 bunch arugula

Instructions

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

Mediterranean

Preheat oven to 200°C. Brush the potatoes, place them on a baking sheet, drizzle with a little olive oil, and sprinkle with sea salt. Bake in the preheated oven for about 30-45 minutes (depending on your oven), until soft. In the meantime, peel the onions, finely dice one onion, and slice the others into thin rings. Wash and trim the arugula, and arrange it in a circle on a large plate. Finely dice the olives and tomatoes. Mix the remaining oil, diced onion, tomatoes, olives, capers, vinegar, and 1 tablespoon of parsley to make a marinade. Let the potatoes cool slightly, then cut them into wide slices, skin on. Place the potato slices in a bowl, pour the marinade over them, and mix loosely. Slice the remaining onions into rings and arrange the onion rings over the potato salad. Sprinkle with the remaining parsley and serve while still lukewarm, e.g., with grilled chicken, lamb, or fish.