Italian Potato Salad

Ingredients

• 1 kg waxy potatoes
• Salt
• 250 g artichoke hearts (canned)
• 8 dried tomatoes in oil (jar)
• 50 g black olives (pitted)
• 1 red shallot
• 150 g mini mozzarella balls (45% fat in milk)
• 2 tbsp capers (in brine; 15 g each)
• 0.5 bunch arugula (40 g)
• 2 tbsp lemon juice
• 1 tbsp balsamic vinegar
• 4 tbsp olive oil
• Pepper
• chili flakes
• 1 handful basil leaves (5 g each)

Instructions

1. 1.

   Wash the potatoes thoroughly, cover them with a little water, salt them and cook for about 20 minutes over medium heat. Then drain and steam them.

2. 2.

   Meanwhile, drain the artichoke hearts and quarter them. Drain the tomatoes, reserving the pickling oil and slicing the tomatoes lengthwise. Slice the olives crosswise. Peel the shallot, halve it and slice it into fine strips. Drain the mozzarella balls and capers. Wash and spin the arugula dry.

3. 3.

   Whisk together lemon juice, vinegar, 1 tbsp pickling oil and olive oil. Season the dressing with salt, pepper and chili flakes. Peel the potatoes, slice them thickly and place them in a bowl with the remaining salad ingredients.

4. 4.

   Season the dressing to taste, drizzle the Italian potato salad with it, mix well, spread on plates and sprinkle with basil leaves.