Summary

Ingredients

• 4 potato (s), waxy, more if desired and size
• 6 tomato (s)
• 1 bunch rocket

For the dressing:

• 1 tablespoon lemon juice
• 2 teaspoons lemon peel, grated
• 1 teaspoon honey
• 1 tablespoon white wine vinegar
• 4 tablespoon olive oil
• Basil, fresh or dried
• salt and pepper
• cress

Print Recipe Pin Recipe

Instructions

1. Peel and halve the potatoes (if necessary, quarter them depending on the size) so that they cook faster. Cook in boiling salted water for about 15-20 minutes until al dente. In the meantime, quarter tomatoes, pluck arugula if necessary, wash and prepare the dressing. Mix the tomatoes with the dressing and let it steep.
2. Let the boiled potatoes cool for about 10-15 minutes and then cut them into bite-sized pieces. Mix all ingredients together, garnish with fresh cress when serving.
3. The perfect side dish for meat and fish, also good as a simple starter or as a companion at barbecue parties. The dressing goes perfectly with all Mediterranean salad preparations, but can also be used as a marinade for meat and fish.