🍽️ Fresh Potato Salad with Feta, Cucumber, and Arugula

Name: Fresh Potato Salad with Feta, Cucumber, and Arugula
Total time: 30 min
Yield: 4 servings
Ingredients: 700 g firm-cooking, young potatoes; salt; 200 g feta; 0.5 salad cucumber; 4 tbsp black, pitted olives; 6 radishes; 1 shallot; 100 ml meat broth; 1 tsp hot mustard; 3 tbsp white wine vinegar; pepper (from the mill); 1 pinch sugar; 1 bunch arugula; 4 tbsp olive oil

410 kcal · 30 min · 4 servings

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Ingredients

700 g firm-cooking, young potatoes
salt
200 g feta
0.5 salad cucumber
4 tbsp black, pitted olives
6 radishes
1 shallot
100 ml meat broth
1 tsp hot mustard
3 tbsp white wine vinegar
pepper (from the mill)
1 pinch sugar
1 bunch arugula
4 tbsp olive oil

Instructions

1. Wash the potatoes thoroughly.
2. Bring water to a boil and add some salt.
3. Cook the potatoes in the salted water for about 30 minutes until tender.
4. Take the feta cheese and crumble it roughly with your hands.
5. Wash the cucumber thoroughly.
6. Cut the cucumber in half lengthwise.
7. Slice the cucumber halves into thin slices.
8. Drain the olives.
9. Wash the radishes.
10. Remove the tough stems and leaves from the radishes.
11. Finely chop the radishes.
12. Peel the shallot.
13. Finely chop the shallot as well.
14. Place the chopped shallot and the broth into a pot.
15. Bring the mixture in the pot to a boil.
16. Let the sauce simmer gently for about 5 minutes.
17. Stir mustard, vinegar, salt, pepper, and sugar into the hot sauce.
18. Remove the pot with the sauce from the heat.
19. Drain the cooking water from the potatoes.
20. Let the potatoes steam briefly to cool down slightly.
21. Cut the potatoes into bite-sized pieces.
22. Mix the potato pieces with the prepared sauce.
23. Toss everything well to distribute the sauce evenly.
24. Let the potato salad rest for about 20 minutes.
25. Wash the arugula thoroughly.
26. Remove any tough stems from the arugula.
27. Dry the arugula, for example in a salad spinner.
28. Add the arugula, cucumber slices, radishes, feta, and olives to the potatoes.
29. Add some oil and mix everything gently.
30. Finally, season the salad to taste.
31. Serve the finished potato salad with feta and arugula.

Nutrition per serving

kcal: 410
Protein: 13 g · Fett/Fat: 25 g · Carbs: 31 g