For the Italian potato salad, peel the potatoes and boil them in water until soft and cool. Wash the tomatoes and cut them in half.
Drain the dried tomatoes and collect the oil. Cut the salami into small cubes. Wash the basil and arugula, remove the depth and cut into strips.
In a larger key, whisk well the vinegar with salt, pepper, tomato oil and balsamic cream.
Cut the potatoes into thicker slices and mix into the dressing with the remaining ingredients.
Preparation Tip:
The Italian potato salad tastes wonderful as an appetizer or as a side dish with meat and at the barbecue.
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