Potato Salad with Feta and Arugula

Ingredients

• 700 g firm, young potatoes
• Salt
• 200 g Feta Cheese
• 0.5 cucumber
• 4 tbsp black pitted olives
• 6 Radishes
• 1 Shallot
• 100 ml meat broth
• 1 tsp sharp mustard
• 3 tbsp white wine vinegar
• pepper (ground)
• a pinch of sugar
• 1 bunch arugula
• 4 tbsp olive oil

Instructions

1. 1.

   Wash the potatoes and boil them in salted water for about 30 minutes.

2. 2.

   Crumb the feta. Wash the cucumber, halve it lengthwise and slice into rounds. Drain the olives. Wash, trim, and finely chop the radishes.

3. 3.

   Peel and finely dice the shallot. Add it to the broth in a pot and bring to a boil. Simmer for about 5 minutes, then stir in mustard, vinegar, salt, pepper, and sugar; remove from heat.

4. 4.

   Drain the potatoes, let them steam dry, cut into bite-sized pieces, and mix with the dressing. Combine well and let rest for about 20 minutes.

5. 5.

   Wash, trim, and dry the arugula. Mix the cucumber, radishes, feta, olives, and olive oil into the potatoes. Season to taste and serve the potato salad with feta and arugula.