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Potato salad with arugula and feta cheese

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Ingredients for 4 servings:

  • 750 g potatoes, waxy
  • 200 g arugula
  • 2 onions, red
  • 250 g sheep’s cheese
  • 1 tbsp capers
  • 5 tbsp olive oil
  • 4 tbsp balsamic vinegar, lighter
  • salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 45 minutes

Boil potatoes in salted water, peel while still hot, and let cool. Then slice. Wash arugula, pat dry, and tear into pieces. Peel onions and slice into rings, and dice feta cheese. Mix the remaining ingredients into a marinade and mix with the potatoes. Fold in the onions, feta cheese, and arugula and season to taste.

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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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