Summary

Ingredients

• 800 g potato (s), waxy
• salt
• 0.25 liter ¼ meat broth
• 250 g tomato (s)
• 1 bunch spring onion (s)
• 4 tablespoon balsamic vinegar, white
• 1 teaspoon mustard, grainier
• Black pepper from the mill
• 6 tablespoon oil (sunflower oil)
• 1 bunch rocket, (rocket, approx. 80 g)

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Instructions

1. Wash the potatoes and cook them al dente in boiling salted water for about 15 minutes. Drain immediately, peel hot, allow to cool a little and only then cut into slices. Warm the broth and pour it over the potatoes; Let it steep for 15 minutes. In the meantime, wash the tomatoes off, remove the stems and cut them into eighths. Clean and wash the spring onions and cut diagonally into rings. Mix the prepared salad ingredients together in a bowl. Mix the vinegar with the mustard as well as salt and pepper, slowly beat in the oil and season the marinade to taste. Mix loosely into the salad and let it steep for about 30 minutes and then season to taste again. In the meantime, rinse off the rocket with cold water, pat dry very well, pluck into bite-sized pieces and carefully fold into the salad.