Potato salad with rucola

Name: Potato salad with rucola
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g mainly waxy potatoes (e.g. Secura); 1 small onion; 2 TABLESPOONS Oil; 1 TEASPOON Instant vegetable stock; 7-10 Tbsp Salt; 1 pinch Sugar; 2-3 TABLESPOONS White wine vinegar; 100 g Gouda cheese in one piece; 1 collar Rocket; 1 small radicchio salad; 1 (150 g; e.g. Elstar) sour apple; 7-10 Tbsp black pepper; 1 TABLESPOON Walnut kernels; 100 g red and green grapes

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g mainly waxy potatoes (e.g. Secura)
1 small onion
2 TABLESPOONS Oil
1 TEASPOON Instant vegetable stock
7-10 Tbsp Salt
1 pinch Sugar
2-3 TABLESPOONS White wine vinegar
100 g Gouda cheese in one piece
1 collar Rocket
1 small radicchio salad
1 (150 g; e.g. Elstar) sour apple
7-10 Tbsp black pepper
1 TABLESPOON Walnut kernels
100 g red and green grapes

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse with cold water and remove the skin. Peel and finely chop the onion. Heat the oil in a pan and fry the onion.
2
Add 200 ml water, bring to the boil, stir in the stock. Remove from heat and season with salt, sugar and vinegar. Cut potatoes into slices and mix with the marinade. Cut Gouda into cubes. Wash, clean and drain the rocket and radicchio.
3
Cut radicchio into strips. Wash the apple, quarter it, remove the seeds and cut it into thin slices, mix everything into the salad. Season to taste with salt and pepper. Roughly chop the nuts. Wash and pluck the grapes.
4
Sprinkle both on the salad and serve.