Potato salad with rocket and capers
Indulge in a refreshing Potato Salad featuring tender potatoes, crisp zucchini, zesty lemon, and a peppery kick from fresh arugula. Enhanced with cherry tomatoes, aromatic dried oregano, briny capers, and lightly dressed with a garlic-lemon olive oil blend and a hint of brown sugar for a perfect balance of flavors. A delightful and healthy salad perfect for any meal!
- 08 May 2025
- Cook time 15 min
- Prep time 15 min
- 4 Servings
- 12 Ingredients
Potato Salad with Rocket and Capers is a delightful and nutritious dish, perfect for a refreshing side or a light main meal. This salad combines tender golden potatoes, zesty lemon, and peppery arugula, accentuated with the distinct flavors of oregano and capers. It's an elegant way to bring fresh flavors to your dining table.
Ingredients:
Instructions:
- Peel and cut the potatoes into bite-sized chunks.
- Place the potatoes in a large pot and cover them with water. Add a pinch of salt and bring to a boil.
- Cook the potatoes for 10-15 minutes until they are fork-tender but not falling apart.
- Drain and set aside to cool.
- Wash the zucchini and cut it into thin slices or half-moons.
- Heat a non-stick skillet over medium-high heat and lightly coat with a short spray of cooking spray oil.
- Sauté the zucchini slices for about 3-5 minutes, until they are tender and lightly golden. Set aside to cool.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and brown sugar until well combined.
- In a large bowl, combine the cooled potatoes and zucchini.
- Add in the arugula (rocket), cherry tomatoes (halved), dried oregano, and capers.
- Pour the dressing over the salad and gently toss to combine all ingredients.
- Transfer the salad to a serving dish.
- Optional: Garnish with additional lemon wedges or a sprinkle of dried oregano.
- Enjoy your Potato Salad with Rocket and Capers!
Tips:
- For a creamier texture, consider adding a dollop of Greek yogurt or a bit of mayonnaise in the dressing.
- To enhance the flavor, roast the potatoes with a bit of olive oil and salt before combining them with the other ingredients.
- Blanch the arugula briefly in boiling water and then transfer to an ice bath to maintain its bright green color and slightly soften its texture.
- Allow the salad to sit for at least 30 minutes before serving; this lets the flavors integrate better.
- Use fresh oregano if available for a more vibrant flavor profile.
- If the salad seems too dry, add a touch more olive oil or lemon juice to balance out the flavors and texture.
This Potato Salad with Rocket and Capers is a harmony of flavors; the earthy potatoes and zucchini balance beautifully with the peppery arugula, tangy capers, and citrusy lemon. It's a versatile dish that can complement a variety of meals or stand alone as a wholesome, nutritious option. Enjoy and experiment with adjustments to make it truly your own!
| Nutrition Facts | |
|---|---|
| Serving Size | 490 grams |
| Energy | |
| Calories 270kcal | 14% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 60g | 18% |
| Fiber 14g | 36% |
| Sugar 9g | 9% |
| Fat | |
| Fat 5g | 6% |
| Saturated 0.91g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 60ug | 7% |
| Choline 54mg | 10% |
| Vitamin B1 0.32mg | 27% |
| Vitamin B2 0.33mg | 25% |
| Vitamin B3 4.13mg | 26% |
| Vitamin B6 1.19mg | 70% |
| Vitamin B9 130ug | 33% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 100mg | 108% |
| Vitamin E 2.74mg | 18% |
| Vitamin K 120ug | 98% |
| Minerals | |
| Calcium, Ca 310mg | 24% |
| Copper, Cu 0.50mg | 56% |
| Iron, Fe 8mg | 71% |
| Magnesium, Mg 140mg | 32% |
| Phosphorus, P 240mg | 19% |
| Potassium, K 1780mg | 52% |
| Selenium, Se 2.29ug | 4% |
| Sodium, Na 210mg | 14% |
| Zinc, Zn 1.76mg | 16% |
| Water | |
| Water 410g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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