🍽️ Potato and Rocket Salad with Tomatoes

Name: Potato and Rocket Salad with Tomatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g firm-cooking potatoes; salt; 250 g cherry tomatoes; 80 g caper berries; 100 g black olives (pitted); 2 handfuls arugula; 2 tbsp lemon juice; 2 tbsp white balsamic vinegar; 60 ml vegetable broth; 5 tbsp olive oil; 1 pinch sugar; pepper (from the mill); 1 sprig marjoram

323 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

800 g firm-cooking potatoes
salt
250 g cherry tomatoes
80 g caper berries
100 g black olives (pitted)
2 handfuls arugula
2 tbsp lemon juice
2 tbsp white balsamic vinegar
60 ml vegetable broth
5 tbsp olive oil
1 pinch sugar
pepper (from the mill)
1 sprig marjoram

Instructions

1. Peel the potatoes and wash them thoroughly.
2. Place the potatoes in a pot with salted water.
3. Cook the potatoes for about 30 minutes until they are tender.
4. Drain the water and let the potatoes cool down completely.
5. Wash the tomatoes and cut them in half.
6. Drain the capers and olives in a colander.
7. Add the cooled potatoes, tomato halves, capers, and olives to a large bowl.
8. Wash the rocket (arugula) thoroughly.
9. Remove any tough stems from the rocket.
10. Spin the rocket dry to remove excess water.
11. Put the lemon juice, balsamic vinegar, broth, and oil into a blender.
12. Blend the dressing ingredients briefly until well combined.
13. Season the dressing with sugar, salt, and pepper to taste.
14. Pour the dressing over the potato and tomato mixture in the bowl.
15. Toss everything gently so that the ingredients are well coated with the dressing.
16. Divide the salad mixture among small plates or bowls.
17. Place the dry rocket on top of the salad.
18. Pluck fresh marjoram leaves from the stems.
19. Sprinkle the marjoram leaves over the salad and serve the dish.

Nutrition per serving

kcal: 323
Protein: 6 g · Fett/Fat: 16 g · Carbs: 36 g