John Myers
Ingredients for 4 servings:
- 1 kg potato(s), waxy
- 250 ml chicken broth
- 7 tbsp white wine vinegar
- 1 garlic clove(s)
- 250 g cherry tomatoes
- 125 g arugula
- ½ bunch basil
- 4 tbsp, heaped pine nuts
- 8 tbsp olive oil
- salt and pepper
Instructions
Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 25 minutes; Total time approx. 8 hours 55 minutes
Boil the potatoes with their skins on for about 25 minutes, drain, rinse, peel, and slice. Heat the stock and half of the vinegar. Crush the garlic, season generously with salt and pepper, pour over the potatoes, and mix gently. Cover and let stand overnight in the refrigerator. Wash and halve the tomatoes. Trim, wash, and sort the arugula, remove any tough stems, and spin dry. Roast the pine nuts in a pan without fat. Add the cherry tomatoes, finely chopped basil leaves, and arugula to the potatoes. Mix the remaining vinegar with salt, pepper, and oil, stir into the salad, and season to taste. Sprinkle with pine nuts and serve.
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