John Myers
Potato Salad with Arugula
The perfect potato salad with arugula recipe with a picture and simple step-by-step instructions.
- 500 g Potato, waxy
- 1 small Onion
- 0,25 Glass Roasted peppers
- 2 handful Arugula
- 1 handful Cherry tomatoes
- 125 ml Vegetable broth
- 2 tbsp White balsamic vinegar
- 2 tbsp Olive oil
- Possibly 1 teaspoon pesto a la Genovese
- Wash the potatoes, put them in a saucepan, cover with water and cook with the lid on for about 20-25 minutes. Drain, allow to evaporate.
- In the meantime, cut the peppers into fine strips. Wash the rocket and chop it roughly. Wash the cherry tomatoes, grate dry and quarter.
- Peel and finely dice the onion, place in a bowl. Peel the potatoes and cut into thin slices, add to the onions. Season with salt, add balsamic vinegar and mix well with the hot vegetable stock, only now add the olive oil and mix again. Fold the prepared paprika strips, rocket and cherry tomatoes into the salad and serve sprinkled with pepper.
- Tastes good with grilled or pan-fried foods.
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