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Potato and rocket salad

updated

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Ingredients for 4 servings:

  • 1 ½ kg potatoes, small new
  • 500 g yogurt
  • 1 tbsp olive oil
  • 2 tbsp mustard, medium hot
  • 1 bunch of mint
  • 125 g rocket
  • 4 tomatoes
  • 2 spring onions
  • Salt

Instructions

Working time approx. 15 minutes; Rest time approx. 15 hours; Total time approx. 15 hours 15 minutes

light, spicy summer salad with mustard and mint dressing

Boil the potatoes in their skins until tender, let them cool, then halve them. You can also peel them if you like. Mix the yogurt with the mustard, olive oil, salt, and finely chopped mint. Pour over the cooled potatoes and let it sit for a moment. Finely chop the tomatoes and spring onions, roughly chop the arugula, and mix all the ingredients together. Serve immediately, because the salad tastes best fresh.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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