🍽️ Colorful potato salad with dried tomatoes, arugula and olives

Name: Colorful potato salad with dried tomatoes, arugula and olives
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg small, waxy potatoes; 1 Orange (juice); salt; pepper (from the mill); 1 tsp mustard; 4 tbsp white wine vinegar; 8 tbsp olive oil; 150 g arugula; 8 dried, oil-packed tomatoes; 100 g black olives (pitted)

457 kcal · 30 min · 4 servings

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Ingredients

1 kg small, waxy potatoes
1 Orange (juice)
salt
pepper (from the mill)
1 tsp mustard
4 tbsp white wine vinegar
8 tbsp olive oil
150 g arugula
8 dried, oil-packed tomatoes
100 g black olives (pitted)

Instructions

1. Peel the potatoes, wash them thoroughly and boil them in salted water for about 25 minutes. Drain the water, let the potatoes steam dry for a moment and cut them into small, bite-sized cubes.
2. Mix the orange juice with a quarter teaspoon of salt, pepper, mustard and vinegar. Stir in the oil until a creamy sauce forms, and season the mixture to taste. Add the sauce to the still warm potatoes, mix everything well and let the salad marinate covered for about 30 minutes.
3. Wash the arugula, remove any damaged leaves and spin it dry. If necessary, cut off tough stems and roughly chop the leaves. Drain the marinated tomatoes, pat them dry and cut them into thin strips.
4. Add the arugula, tomatoes and olives to the potatoes, mix everything carefully and serve the salad.

Nutrition per serving

kcal: 457
Protein: 8 g · Fett/Fat: 24 g · Carbs: 49 g