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🍽️ Fresh Potato Salad with Apple and Arugula

459 kcal · 30 min · 4 servings

Ingredients

• 1 kg small waxy potatoes
• salt
• 125 ml vegetable broth
• 6 tbsp herb vinegar
• pepper
• 1 red apple
• 2 tbsp lemon juice
• 125 g arugula
• 80 g pine nuts
• 3 tbsp olive oil
• 50 g parmesan (1 piece)

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Place the potatoes in a pot with salted water.
3. 3. Boil the potatoes for 20 to 30 minutes until they are tender.
4. 4. Drain the cooking water.
5. 5. Rinse the potatoes briefly with cold water to stop the cooking process.
6. 6. Peel the still warm potatoes.
7. 7. Let the peeled potatoes cool down completely.
8. 8. Bring the broth and half of the vinegar to a boil in a pot.
9. 9. Pour the hot liquid directly over the cooled potatoes.
10. 10. Season the salad with salt and pepper.
11. 11. Let the salad stand for about 30 minutes to absorb the flavors.
12. 12. Wash the apple under running water.
13. 13. Cut the apple into four quarters.
14. 14. Remove the core from the apple wedges.
15. 15. Slice the apple wedges into thin strips.
16. 16. Drizzle the apple wedges immediately with lemon juice to prevent browning.
17. 17. Pick the arugula leaves off any tough stems.
18. 18. Wash the arugula greens thoroughly.
19. 19. Spin the arugula dry so the salad does not become watery.
20. 20. Heat a pan without additional fat over medium heat.
21. 21. Toast the pine nuts in the hot pan for 3 minutes until fragrant.
22. 22. Grate the Parmesan finely.
23. 23. Gently fold the apple wedges into the potato salad.
24. 24. Gently fold the arugula into the salad without crushing the potatoes.
25. 25. Gently fold the toasted pine nuts into the salad.
26. 26. Whisk the remaining vinegar with the oil in a small bowl.
27. 27. Drizzle the dressing over the finished salad.
28. 28. Sprinkle the salad with the grated Parmesan.
29. 29. Serve the potato salad.

Nutrition per serving

• kcal: 459
• Protein: 15 g · Fett/Fat: 22 g · Carbs: 49 g