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🥗 Warm potato and arugula salad with hard-boiled eggs

301 kcal · 30 min · 4 servings

Ingredients

• 800 g firm-cooking potatoes
• salt
• 1 bunch arugula
• 0.5 bunch radishes
• 4 eggs
• 120 ml meat broth
• 1 tsp medium-hot mustard
• 40 ml white wine vinegar
• 3 tbsp olive oil
• pepper (from the mill)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Bring water to a boil and add some salt.
3. 3. Cook the potatoes in the boiling salted water for about 25 minutes.
4. 4. Wash the arugula thoroughly.
5. 5. Remove any wilted or unwanted leaves.
6. 6. Spin the arugula dry.
7. 7. Finely chop one third of the arugula.
8. 8. Wash the radishes.
9. 9. Remove the tough stem ends of the radishes.
10. 10. Slice the radishes into thin strips.
11. 11. Boil the eggs in water for 10 minutes.
12. 12. Drain the hot water from the eggs.
13. 13. Rinse the eggs immediately with cold water to stop the cooking process.
14. 14. Peel the cooled eggs.
15. 15. Drain the cooked potatoes.
16. 16. Rinse the potatoes briefly with cold water.
17. 17. Peel the still warm potatoes.
18. 18. Let the potatoes cool down briefly.
19. 19. Slice the potatoes into thin rounds.
20. 20. Warm up the prepared broth.
21. 21. Mix the warm broth with the mustard.
22. 22. Add the vinegar to the broth mixture.
23. 23. Stir the finely chopped arugula into the broth.
24. 24. Pour the dressing over the potato slices.
25. 25. Let the salad marinate for about 30 minutes.
26. 26. Add the oil to the cooled potato salad.
27. 27. Cut the hard-boiled eggs into small pieces.
28. 28. Gently fold in the remaining whole arugula.
29. 29. Gently fold in the radish strips.
30. 30. Gently fold in the egg pieces.
31. 31. Season the salad with salt to taste.
32. 32. Season the salad with pepper to taste.
33. 33. Plate the salad on serving dishes.
34. 34. Serve the salad immediately.

Nutrition per serving

• kcal: 301
• Protein: 11 g · Fett/Fat: 13 g · Carbs: 33 g