Still dreaming of la dolce vita… so this is the perfect lunch or late summer bbq side dish to make! A mediterranean spin on a potato salad and it’s here to stay. Plus, it will score as the prettiest dish on the table when you have guest over.
Serves 4
Ingredients: (preferably organic)
- 6 medium-sized potatoes, peeled & cooked in bite-sized pieces
- 2 cups cherry tomatoes, halved
- 4 cups arugula
- ½ cup Kalamata Olives
- ¼ cup capers
- 1 spring onion, sliced, for garnish
- A handful basil, for garnish
Tangy Lemon Dressing
- 2 tbsp lemon juice
- 4 tbsp olive oil
- 1 tbsp mustard
- pink Himalyan salt, to taste
- black pepper, to taste
Directions:
01. In a large bowl, arrange the salad: layer the arugula, the potatoes, the cherry tomatoes, the olives and the capers on top of each other.
02. Make the dressing by combining all ingredients and mixing well.
03. Pour the dressing over the salad and garnish the salad with the spring onion and the basil. Serve and enjoy!
Tip: Tastes amazing when the potatoes are still a little warm.
