Potato-arugula Salad with Peas
9,7 / 10
1 hr 10 min.
- 600 grams new, small potatoes
- 1 bunch Arugula
- 150 grams Frozen pea
- 1 Red onion
- 200 grams Feta
- 2 Tbsps chopped Basil
- 4 Tbsps white balsamic vinegar
- 4 Tbsps Vegetable broth
- 6 Tbsps olive oil
- freshly ground peppers
Rinse the potatoes thoroughly and cook in boiling salted water for about 25 minutes. Drain well.
Rinse arugula, trim and spin dry.
Cook peas in boiling salted water for 4 minutes. Drain, rinse and drain again.
Peel the onion, cut into thin rings and sauté in 1 tablespoon oil until translucent.
Crumble the feta cheese.
Mix vinegar with broth and oil and season with salt and pepper. Mix dressing with the salad ingredients and let stand for 30 minutes before serving.