Filter
Reset
Sort ByRelevance
Debra Rose
Potato salad with arugula and olives
A tasty recipe. The vegetarian side dish contains the following ingredients: potatoes in the peel, orange, lemon, extra virgin olive oil, capers, spring onions (3 pieces), thin rings), pepper (freshly ground), olives (taggia (180 g), drained) , arugula (lettuce and a 75 g).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the potatoes in quarter lengthwise and boil them in plenty of water with salt in 8-10 minutes until al dente.
-
Let the potatoes drain in a colander.
-
Clean the orange well and grate the orange skin thinly.
-
Squeeze out the orange and lemon.
-
In a large dish, beat the juice with the orange zest and the olive oil into a dressing.
-
Stir in the capers and spring onions and add salt and pepper to taste.
-
Spoon the warm potatoes with the olives through the salad.
-
Let the salad stand for at least 1 hour - preferably 2-3 hours in a cool place - so that the flavors can be absorbed well.
-
Spoon the arugula through the salad just before serving..
Blogs that might be interesting
-
15 minSide dishboiled beets, white raisins, baby spinach, traditional olive oil, balsamic vinegar, salted cashew nuts,spinach beet salad with cashew nuts -
20 minSide dishString Beans, sunflower oil, garlic, Red pepper, Japanese soy sauce,japanese string beans with soy sauce -
30 minAppetizerwild rice, nut rice, multigrain rice, peanut oil, Red pepper, ketjapmarinademanis, unsalted peanut, spring / forest onion, mango, lime, Brown sugar, voice ginger,spicy rice salad with mango and peanuts -
25 minSide dishlemon, olive oil, ground cumin, winter carrot, onions, garlic,roasted carrot with lemon
Nutrition
275Calories
Sodium30% DV720mg
Fat28% DV18g
Protein6% DV3g
Carbs8% DV25g
Fiber28% DV7g
Loved it