Peel the boiled potatoes and cut into thin slices. Place in a bowl with the diced onion. Mix both with salt, pepper, vinegar and mustard. Gradually add and mix in the hot broth.
Then finely chop the rocket leaves and add to the salad with the oil and mix in lightly.
Put the flower stars aside, they are used for decoration.
Let the salad sit for a short time and season again if necessary.
Spread the flower stars on the salad and serve!
The amount of broth can vary slightly depending on the type and size of potatoes. Here you have to see for yourself how much liquid the salad can handle.
This salad goes very well as a grill side dish or with schnitzel and co!
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