Potato and Asparagus Salad with Arugula
Rinse the potatoes and cook in salted water for 25-30 minutes. Drain the potatoes, peel and cut into 1 cm thick slices.
Pee the lower third of asparagus, trim the ends and cut into bite-sized pieces. Rinse the arugula, shake dry, trim tough stems and pluck small leaves.
Mix the potatoes and asparagus in a bowl, and pour in the vegetable broth. Stir in the mustard, olive oil and vinegar, and season with salt and pepper.
Let the salad marinate for about 30 minutes. Serve the salad in bowls with arugula.