John Myers
Ingredients for 4 servings:
- 500 g potatoes, waxy
- 2 spring onions
- 1 handful of grapes
- 1 handful of arugula
- 100 ml vegetable stock
- 1 lemon(s), juice
- 1 tsp mustard
- 2 tbsp oil
- salt and pepper
- e.g. parsley
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes
with light dressing, vegan
Boil the potatoes with their skins on. Prepare a dressing from warm vegetable stock, sliced onions, lemon juice, oil, mustard, salt, and pepper. Peel the cooked potatoes and cut into bite-sized pieces. Place the potatoes and dressing in a bowl and let stand for a good hour. Halve the grapes, tear the arugula, and mix both with the other ingredients just before serving. Season to taste, and the salad is ready. Tips: You can also use radicchio or romaine lettuce in this salad. Roasted nuts or seeds give the salad a special kick. Grated Parmesan rounds out the flavor of the salad.
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