Arugula and potato salad

I have made this salad several times, especially when I have leftover boiled potatoes in the fridge and some arugula that needs to be used. It goes together very quickly, nothing complicated, and I like that it's a good solution for potato leftovers. The ingredients are handy and you can easily adjust if you have pork tenderloin or another type of ham. The eggs are fried in the same pan as the potatoes, so you don't dirty too many dishes.

Quick info

Total time: approx. 20-25 minutes, especially if you already have boiled potatoes
Preparation time: 10-15 minutes
Cooking time: 10 minutes
Servings: 3-4
Difficulty: easy
Recipe type: quick salad, main course or hearty side dish

Ingredients

250 g arugula
200 g pork tenderloin
4 boiled potatoes (medium)
2 eggs
1 white radish
8 small red radishes
8 cherry tomatoes
1/2 red bell pepper
1/2 yellow bell pepper
50 g olive oil
50 g lemon juice
Salt
Chili pepper – optional (do not use if you have children at the table or if you have a sore throat)

Preparation method

1. Clean the vegetables and wash them well. The arugula only needs a quick rinse, and you will cut the other vegetables at the end.
2. Cut the white radish and the red ones into thin slices. Cut the peppers into strips.
3. Cut the cherry tomatoes in half or quarters, as preferred.
4. Slice the boiled potatoes not too thinly so they don’t crumble when frying.
5. Cut the tenderloin into strips.
6. In a pan, heat a little oil (not all, just enough to prevent sticking) and add the sliced potatoes. Brown them briefly on both sides.
7. Add the strips of tenderloin to the same pan and let them get a little color.
8. After removing the potatoes and tenderloin to a plate, fry the eggs in the same pan – sunny-side up. Once they are ready, let them cool slightly.
9. In a large bowl, mix the arugula with the slices of peppers and radishes, add salt, then add the olive oil and lemon juice. Mix gently.
10. Add the fried potatoes, tenderloin, and arugula (if you didn’t add it at the beginning) to the salad.
11. Finally, decorate with cherry tomatoes and sliced fried eggs.
12. If you want, you can add thin slices of chili pepper, but only if everyone tolerates the heat.

Why I make the recipe often

It’s quick, you can use leftover potatoes, and you don’t need hard-to-find ingredients. The arugula adds freshness, and the fried potatoes give it substance. I like that it’s filling without being heavy and can serve as a main meal at lunch.

Tips and variations

Tips

Don’t overcook the eggs; the yolks should be slightly soft.
If you have new potatoes, there’s no need to peel them completely.
Mix the salad just enough to distribute the oil and lemon well; don’t crush it.

Substitutions

You can use ham, bacon, or even leftover roast instead of tenderloin.
If you don’t have white radish, increase the amount of red radishes.
Olive oil can be replaced with cold-pressed sunflower oil, but the taste will be slightly different.

Variations

You can add baby spinach or lamb's lettuce leaves along with the arugula.
If you want an extra crunch, add some sunflower seeds at the end.
You can drizzle a bit of balsamic vinegar on top if you don’t mind the extra acidity.

Serving ideas

Serve the salad immediately after adding the potatoes and eggs while they are still warm.
It works well as a light lunch or as a side dish with a simple roast.

Frequently asked questions

Can I use raw potatoes?
No, the recipe is based on pre-cooked potatoes. You can also use leftover baked potatoes from another meal.

If I don’t have arugula, can I use something else?
Yes, baby spinach or green salad works, but arugula gives a distinct taste.

What should I do if the salad is too sour from the lemon?
Add a little oil or more potatoes. Taste and adjust at the end.

Can I skip frying the eggs and use boiled ones?
You can, but the texture will be different and the salad won’t have the same flavor.

Can it be made vegan?
You can omit the eggs and meat, but it won’t be as filling.

Nutritional values

Estimation per serving (for 4 servings):
Calories: approx. 280-320 kcal
Protein: 12-15 g
Carbohydrates: 25-28 g
Fats: 15-18 g
Values are approximate and depend on the amount of oil used, the type of tenderloin, and how large the potatoes are. The salad has a good supply of fiber and vitamins from the vegetables and arugula.

Storage and reheating

The salad can be stored in the fridge for up to a day, but the texture of the potatoes and arugula will suffer. I do not recommend reheating, especially if you have already added the dressing and eggs. Ideally, it should be consumed immediately after preparation. If you need to prepare it in advance, keep the ingredients separate and assemble them before serving.

 Ingredients: 250 g arugula 200 g pork tenderloin 4 boiled potatoes 2 eggs 1 white radish 8 small red radishes 8 cherry tomatoes 1/2 red bell pepper 1/2 yellow bell pepper 50 g olive oil 50 g lemon juice salt hot pepper - optional

 Tags:  arugula salad potato salad