SUMMER POTATO SALAD WITH EGGS AND GREEK FETA, olives, and arugula, a simple and delicious recipe as a side dish or main course for lunch or dinner or for the beach.
Simple and very tasty, the summer potato salad is quick to prepare and perfect for the beach, rich with cherry tomatoes, olives, and arugula with cheese and eggs, delicious and light.
The recipe for the summer potato salad is very simple, as with all potato salads, you obviously need to cook the potatoes and eggs first, then everything is cold and quickly seasoned with oregano, salt, and a drizzle of oil.
Perfect but you can modify it with, for example, zucchini, or with eggplants, or with shrimp.
Follow me in the kitchen, today there is the summer potato salad with eggs and Greek feta!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1.1 lbs potatoes
- 2 eggs
- 1 oz arugula
- 5.3 oz feta
- 1.8 oz cherry tomatoes
- 1.8 oz tomatoes
- 1 oz green olives
Steps
Wash the potatoes well, peel them, cut them into pieces, boil them, drain and cool them in a bowl.
Boil the eggs, then cool and peel them, slice them, and set aside.
Wash the arugula, pat it dry, and add it to the potatoes. Add the olives and quartered tomatoes.
Add the crumbled feta, mix, add the eggs and season with rosemary, oil, and salt to taste.
Bon appétit
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Salads are perfect for solving the dinner problem, you can add other ingredients you have in the fridge, for example, zucchini, or tuna or lettuce leaves, julienne carrots.
Also delicious if you have mozzarella balls.
