Potato salad

Name: Potato salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g baby potatoes; 150 g dried, pickled tomatoes; 1 glass (50 g; separation weight: 40 g) Anchovy fillets; 1 (30 ml; drained weight: 15 g) small glass of capers; 6 TABLESPOONS Olive oil; 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp Salt; 7-10 Tbsp colored, coarsely ground pepper; 200 g Rocket

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g baby potatoes
150 g dried, pickled tomatoes
1 glass (50 g; separation weight: 40 g) Anchovy fillets
1 (30 ml; drained weight: 15 g) small glass of capers
6 TABLESPOONS Olive oil
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp Salt
7-10 Tbsp colored, coarsely ground pepper
200 g Rocket

Directions

1
Wash the potatoes and cook in boiling water for 15-20 minutes. Pour off, rinse with cold water and let cool a little. Peel and slice the potatoes. Cut tomatoes into strips.
2
Wash the anchovy fillets and dab dry. Drain the capers. Mix olive oil and lemon juice. Season with salt and pepper. Mix the potatoes, anchovy fillets, tomatoes and capers with the vinaigrette and leave to stand for at least 30 minutes.
3
Just before serving, wash the rocket, dab dry and mix into the salad.