Summary

Ingredients

• 500 g potato (s), small
• 1 onion (s)
• 1 tablespoon mustard
• 100 ml broth
• 50 ml balsamic vinegar, white
• 80 ml olive oil
• 15 olives, without stones
• 1 bunch rocket
• 5 tomato (s), dried in oil
• 2 spring onion (s)
• 10 cherry tomato (s)
• garlic
• salt and pepper

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Instructions

1. Wash the potatoes and cook them with their skins in salted water. Let cool a little, peel.
2. Before slicing the potatoes, rub the bowl with garlic.
3. Now dice the onion and heat it in a saucepan with the stock, pepper and mustard. (If you want more toasted aromas, you can fry the onion until translucent and deglaze with the broth.)
4. In the meantime, cut the olives and sun-dried tomatoes into small cubes and add to the potatoes. Then pour vinegar and the warm broth with onions and mustard over them. To let go.
5. Clean and wash the rocket and spin dry again. Clean the onion and cut into thin rings. Wash the cherry tomatoes and cut in half.
6. Now add the oil, the onion leek and the tomatoes, mix well and season to taste, seasoning with salt and pepper if necessary.
7. Mix the rocket into the salad just before serving.
8. Good Appetite!