My Favorite Potato Salad with Rocket, Apples and Seeds

Summary

Ingredients

• 2 kg potato (s), waxy
• 1 apple, red-skinned, juicy (Wellant or Braeburn)
• 1 onion (s), red
• 50 g rocket (1 bunch)
• 1 handful kernels or nuts (hazelnuts, sunflower / pumpkin / pine nuts)
• 0.5 ½ lemon (s), add the juice
• 150 ml vegetable stock
• olive oil
• salt
• Pepper, black, freshly ground
• Sugar, brown or honey

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Instructions

1. First, put the potatoes in their skins in a sufficiently large saucepan, cover them with water, salt them not too timidly and cook them for about 25 minutes (do a cooking test - prick a potato with the tip of a knife or fork). Pour off the cooking water and let the potatoes cool down well.
2. Wash the apple and cut into small cubes with the peel. Peel the onion and cut into small cubes. Peel cold potatoes, cut into cubes and place in a sufficiently large bowl. Add the onion and apple cubes to the potato pieces.
3. Squeeze half a lemon, stir in salt and a little (brown) sugar or honey, add the vegetable stock and freshly ground pepper. Stir in olive oil. The sauce should be well spicy / salty, because the potatoes swallow a lot of flavor. Add this vinaigrette to the diced vegetables and fold in.
4. If you like, you can lightly toast the kernels (I use a mixture of hazelnuts, sunflower, pumpkin and pine nuts) in a pan without fat. Attention! The pine nuts burn easily. Roasting is not a must. Add the seeds to the salad
5. Wash the rocket and spin dry, pluck into bite-sized pieces and add to the salad. Mix everything well and season to taste again.
6. We eat the salad without any other side dishes, but of course it is just as suitable as a side dish, e.g., to grilled.