Discover Italian
  Municipio di Pordenone
Insalata di patate e rucola
Potatoes and rucola salad
Serves 6



6 baking potatoes, washed
½ pound baby rucola, washed, tougher stems removed
extra virgin olive oil
freshly squezeed lemon juice
salt and pepper


Boil or bake potatoes till fork tender, when cool enough, peel them.
In a large serving bowl, add the still warm cubed potatoes, lemon juice, olive oil, salt and pepper to taste. Cool to room temperature and add the rucola, toss well.
Serve at room temperature.