Mediterranean potato salad

Ingredients for 4 servings:

• 750 g potato(s), waxy
• 1 avocado(s), depending on size
• 100 g tomatoes, dried in oil
• 2 spring onions
• 1 bunch arugula OR:
• 1 box of cress
• 1 lime(s)
• 5 tbsp olive oil
• 60 ml vegetable stock
• Salt
• pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

with avocado and dried tomatoes

Boil the potatoes in their skins, but don’t let them get too soft, then peel and slice or chunk them. Score the avocado(s) all the way to the pit and twist them apart. Scoop out the flesh from the skin with a tablespoon and dice. Drain the sun-dried tomatoes and dice them. Wash and finely chop the arugula or cress. Slice the fresh onions. Squeeze the lime, whisk well with the stock and oil, and season with salt and pepper. Place the ingredients in a bowl and mix gently. Stir in the salad dressing just before serving.