Low Calorie Lunch
Mediterranean Potato Salad
(2 votes)
(2 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
- Ingredients
- 1 kilogram potatoes
- 250 milliliters instant Chicken broth
- 7 Tbsps White vinegar
- 1 garlic clove
- salt
- freshly ground peppers
- 250 grams Cherry tomatoes
- 125 grams Arugula
- 3 Tbsps Pine nuts
- 8 Tbsps olive oil
- ½ bunch Basil
Preparation steps
1.
Cook the potatoes for about 25 minutes in boiling water, drain, rinse, peel and cut into slices.
2.
Mix the broth and half of the vinegar. Press the garlic into the broth mixture and season with salt and pepper. Pour the mixture on the potatoes and mix gently. Cover and let sit for about 30 minutes in the refrigerator.
3.
Rinse and halve the tomatoes. Rinse the arugula, remove the tough stems and spin dry.
4.
Toast the pine nuts in a dry frying pan.
5.
Add the tomatoes, finely chopped basil and arugula to the potatoes. Mix the remaining vinegar and oil. Season with salt and pepper. Fold the vinegar into the salad and season to taste.
6.
Serve sprinkled with pine nuts.
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