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|Potato Arugula Salad|
"A unique and yummy potato salad; it makes use of no mayonnaise. This is a pleasant alternative to use arugula, in preference to just adding it to a green salad."
- 1 half kilos pink potatoes, cubed
- 3 tablespoons white vinegar
- 2 cloves garlic, minced (non-compulsory)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1 bunch arugula - rinsed, dried and torn
|Prep : 20M||Cook : 6M||Ready in : 35M|
- Bring a big pot of salted water to a boil. Add potatoes and cook dinner till tender but still company, approximately 15 mins. Drain, and cool. Transfer to a huge bowl.
- Meanwhile, mix vinegar, garlic, salt, and pepper in a mixing bowl. Drizzle in olive oil, whisking until aggregate thickens.
- Toss potatoes with vinegar and oil mixture and arugula. Serve at room temperature.
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