Palermo potato salad

Ingredients for 3 servings:

• 250 g potatoes
• 1 ½ handfuls of arugula
• 1 ½ handfuls of lamb’s lettuce
• 1 bunch of mint
• 1 fennel bulb(s)
• 1 onion(s)
• 1 olive oil for frying
• 1 blood orange(s)
• 3 tbsp white wine vinegar
• 3 tbsp olive oil
• 1 tsp oregano, dried
• 3 tbsp capers
• Sea salt
• ½ tsp ground green pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan

Wash the potatoes and boil them with the skin on. Let them cool, peel them, and dice them. Then place them in a large salad bowl. Wash and chop the mint and add it to the potatoes. Peel and chop the onions. Dice the fennel. Add 1 tablespoon of olive oil to a pan and fry the fennel until golden brown. After 5 minutes, add the onions and fry for another 4 minutes. Then add them to the potatoes. Wash the lettuce (do not tear it), and add it to the salad. For the dressing, squeeze the blood orange and squeeze the juice into a container. Slice the capers. Combine all the dressing ingredients, mix well, and drizzle over the salad. Season to taste and serve.