Arugula potatoes
Instructions
Boil the potatoes in their skins in water a little salty.
Peel them and cut them in half.
Sprinkle with a little wine and leave to cool.
Cut the mozzarella into cubes, wash away the Arugula and reduce it into strips.
Emulsify the vinegar with 3-4 tablespoons oil, salt and crushed pepper.
Cut the potatoes into cubes, merge to mozzarella and Arugula and drizzle with the vinaigrette.
Ingredients and dosing for 4 persons
- 500 g of potatoes
- 250 g of mozzarella
- Some leaves of arugula salad
- 1 tablespoon of wine vinegar
- White wine
- Olive oil
- 1 teaspoon of green pepper in grains
- Salt