Potato salad with dried tomatoes

Ingredients for 4 servings:

• 800 g potato(s), small, waxy
• Salt and pepper, ad mill
• 1 orange(s), (the juice)
• 1 tsp mustard
• 4 tbsp vinegar (white wine vinegar)
• 4 tbsp olive oil
• 4 tbsp vegetable broth, liquid
• 150 g arugula
• 8 tomatoes, dried (preserved in oil)
• 100 g black olives without stones

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

– fast and low in calories –

Cook the potatoes in boiling salted water with their skins on for about 20 minutes. Drain, cool, and peel. Cut into thin slices. Mix the orange juice with ¼ teaspoon of salt, pepper, mustard, and vinegar. Whisk in the oil and stock, season to taste, and stir the sauce into the still-warm potatoes. Let it stand for about 30 minutes. Wash, trim, sort, and spin dry the arugula. Remove the stems and cut the leaves into strips. Drain the tomatoes, pat dry, and cut into strips. Add the arugula, tomatoes, and olives to the potatoes. Mix everything together and serve immediately. Any grilled meat goes well with this sauce.