- 1 kilogram waxy Potatoes
- 1 mild Onion
- 200 milliliters Vegetable broth
- 4 tablespoons Fruit Vinegar
- 1 tablespoon grained Mustard
- freshly ground Pepper
- 250 grams Radish
- 2 handfuls Arugula
- ½ handful Chives
- 4 tablespoons Canola oil
Scrub potatoes and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and rinse in cold water, then drain again.
Peel the onion and chop finely. Bring the broth to a boil and add the onion. Remove from the heat and let stand for about 5 minutes. Add the vinegar and mustard, stir and season the marinade with salt, pepper and sugar. Rinse, trim and slice the radishes. Rinse the arugula, shake dry and tear into small pieces. Rinse the chives and chop crosswise.
While the potatoes are still warm, peel and cut into slices. Mix with the marinade and let soak 30 minutes.
Mix in the radish, the arugula, chives and the oil into the salad, season and serve.