John Myers
Mediterranean Potato Salad
The perfect mediterranean potato salad recipe with a picture and simple step-by-step instructions.
- 750 g Waxy potatoes
- Salt pepper
- 200 g Arugula
- 2 Onions
- 250 g Sheep cheese
- 4 tbsp Bianco balsamic vinegar
- 1 pinch Sugar
- 5 tbsp Olive oil
- 1 tbsp Capers
- Wash the potatoes, bring to the boil unpeeled in salted water and cook covered for 20 minutes. Drain, peel and let the potatoes cool.
- Clean and wash the arugula and spin dry carefully. Cut the onion into fine rings. Dice cheese. Cut the cooled potatoes into slices.
- Mix the vinegar with 4 tablespoons of water, salt, pepper and a pinch of sugar. Gradually stir in the oil. Mix the potatoes and capers with the dressing and let it steep for about 1 hour.
- Mix in the onions and cheese, season with salt, pepper and sugar if necessary. Roughly pluck the rocket and fold in
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