Potato salad with feta cheese and arugula

Ingredients for 4 servings:

• 800 g potatoes
• 2 tbsp olive oil
• 2 tbsp vinegar (sherry vinegar)
• 100 ml vegetable stock
• 2 tsp pesto
• Salt
• 1 bunch arugula
• 1 bell pepper(s), red or yellow
• 100 g sheep’s cheese
• 1 tsp paprika flakes or paprika powder, sweet
• 3 spring onions
• pepper, black

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Boil the potatoes in plenty of water until tender. Drain, rinse with cold water, and let cool. Peel and slice the potatoes. Mix together a marinade of olive oil, sherry vinegar, vegetable stock, pesto, salt, and pepper. Mix this with the potatoes, cover, and let stand for 2 hours. Wash the arugula and shake dry. Then trim and cut crosswise into strips. Wash and trim the spring onions, and slice diagonally into thin rings. Trim the bell pepper, also wash it, and cut it into thin strips. Dice the feta cheese. Mix the bell pepper, arugula, and spring onions into the salad and season everything with sherry vinegar and salt. Serve the potato salad with the feta cheese and sprinkled with paprika flakes or paprika powder.