Potato Arugula Salad
Cook the potatoes in boiling water, drain and peel while still hot. Cut into slices and place in a bowl. Mix vinegar and broth, season well with mustard, salt and pepper and pour over the potatoes. Mix well and let marinate.
Rinse arugula and coarsely chop. Rinse the basil and cut into strips. Rinse and halve the tomatoes. Toast pine nuts in a hot pan until golden brown.
Add oil to the potato salad. Mix in arugula, tomatoes, basil and pine nuts and season to taste with salt, pepper and vinegar.