Potato Salad with Ham and Arugula is an exceptional main course, easy and tasty to serve fresh. Quick recipe, can be prepared even the night before, to then enjoy at the office or by the sea. It’s prepared by boiling the potatoes and letting them cool, assembling the salad with cooked ham, optionally replaceable with speck, sun-dried tomatoes, and arugula then dressed with extra virgin olive oil. You can customize the salad by adding or replacing ingredients as you prefer. Now I’ll leave you with the recipe, don’t forget to follow me on my social pages Facebook and Instagram.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Steaming
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall, All seasons
- Energy 325.07 (Kcal)
- Carbohydrates 54.34 (g) of which sugars 2.71 (g)
- Proteins 12.58 (g)
- Fat 7.89 (g) of which saturated 1.86 (g)of which unsaturated 4.69 (g)
- Fibers 7.46 (g)
- Sodium 452.99 (mg)
Indicative values for a portion of 11 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.76 lbs potatoes
- 3.17 oz sun-dried tomatoes in oil
- 1.41 oz arugula
- 3.17 oz cooked ham
- to taste extra virgin olive oil
- to taste salt
Steps
Wash the potatoes under running water and peel them. Then cut them into cubes, making sure to keep the same size.
Boil them for 8-10 minutes in salted boiling water, then drain them, letting them cool for a few moments.
At this point, dress with oil, salt, and add the sun-dried tomatoes cut into strips, cooked ham, and arugula.
Drizzle with extra virgin olive oil and let it rest in the refrigerator until serving time.
Storage and tips
The Potato Salad keeps in the fridge for up to two days, stored in an airtight container. You can replace the cooked ham with green beans and chickpeas for a vegetarian version.
