Colorful Potato Salad with Dried Tomatoes, Arugula and Olives

Ingredients

• 1 kg small firm-cooking potatoes
• 1 Orange (juice)
• Salt
• Pepper (freshly ground)
• 1 tsp Mustard
• 4 tbsp white wine vinegar
• 8 tbsp olive oil
• 150 g arugula
• 8 dried tomatoes in oil
• 100 g black olives (pitted)

Instructions

1. 1.

   Peel, wash and boil the potatoes in salted water for about 25 minutes. Drain, let steam dry, then cut into bite‑size pieces.

2. 2.

   Whisk orange juice with 1/4 tsp salt, pepper, mustard and vinegar; beat the oil with a whisk until emulsified, season and fold the dressing into the still warm potatoes. Cover and let rest for about 30 minutes.

3. 3.

   Wash, rinse and dry the arugula. Trim any tough stems and roughly chop the leaves. Drain the tomatoes, pat dry and slice into thin strips.

4. 4.

   Add the arugula, tomatoes and olives to the potatoes, mix well and serve immediately.