Ingredients
- 2 tbsp. mayonnaise Dressing:
- 1 tbsp. Dijon mustard
- 1 lemon juice
- 1/4 cup extra virgin olive oil
- 1/4 tsp smoked paprika
- 1/4 tsp dried dill
- 1/4 tsp salt
- 2 pounds red potatoes, cut into quarters Salad
- 1/4 cup extra virgin olive oil
- 1/4 cup capers
- large handful of baby arugula
- 2 ripe tomatoes
- 1/4 cup feta cheese
- 4 scallions, chopped
- salt and pepper to taste
Method
- Boil potatoes until tender, but not too soft as they will also be pan fried. Drain potatoes in a colander and set aside.
- Whisk together all dressing ingredients in a small bowl.
- Fry potatoes in a skillet on medium heat in olive oil until browned on all sides. Add capers in the last few minutes of frying.
- Layer arugula and then tomatoes on a large platter. Top with potatoes and any hot oil. Top with dressing, feta cheese and scallions.
- Add salt and pepper to taste. Drizzle a little more olive oil on top if needed.