Potato salad with arugula and olives

Name: potato salad with arugula and olives
Cook time: 30 min
Total time: 90 min
Yield: 12
Ingredients: 1 kg new potatoes in the shell; 1 orange; lemon; 150 ml extra virgin olive oil; 3 tablespoons capers; 1 bag bunch onions (3 pieces), in thin rings; pepper freshly ground; 1 little pot olives (180 g), drained; 2 bags arugula lettuce, a 75 g

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).

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..