Potato, Capers and Arugula Salad
Author: Penny
Prep time:
Cook time:
Total time:
- 2 lbs mixed potatoes, washed and/or peeled and cut into equal chunks
- 4 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon grainy Dijon mustard
- 2 tablespoons capers, drained
- 2 spring onions, chopped
- 2 handfuls arugula, washed and dried
- Salt-and-pepper
- In boiling salted water cook the potatoes for 15 to 20 minutes till fork tender.
- Meanwhile in a large bowl, combine the oil, white wine vinegar, mustard, salt and pepper. Whisk well.
- Add the capers, the onion and the drained but still hot potatoes to the large bowl and mix well.
- Add two handfuls of arugula and toss with the potato mixture. Adjust seasoning. Serve warm.
Recipe by Swine + Wine at https://www.swineandwine.ca/warm-potato-capers-and-arugula-salad/
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