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Potato salad with arugula and capers
A tasty potato salad with capers and rocket.
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Ingredients
Directions
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Clean the potatoes. Halve them and cut the large ones into quarters. Cook them in 15 minutes until done.
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In the meantime, let the caper spill out, but collect 2 tablespoons of liquid per jar.
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Remove the stalk from half of the capers and cut these apples finely.
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Grate the orange zest of the orange and squeeze out the fruit.
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Mix the finely chopped capers, the collected moisture, the orange zest and juice, the mustard and oil into a dressing.
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Mix the dressing through the potatoes and let cool for 5 minutes on a flat dish.
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Put the arugula through, season with pepper and salt and garnish with the whole capper.
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Nutrition
415Calories
Sodium24% DV580mg
Fat29% DV19g
Protein14% DV7g
Carbs17% DV50g
Fiber32% DV8g
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