Potato Salad with Endive
Rinse the potatoes and boil for about 25 minutes in salted water. Allow to cool slightly before peeling and cutting into slices.
Meanwhile, rinse and trim the endive and tear into bite-sized pieces.
Peel the onion and chop finely. Mix with the mustard, hot vegetable broth, oil and vinegar. Season with salt and pepper and stir in the onion.
Place the potato slices, along with the endive leaves, in the marinade and allow to soak.
Serve showered with chives and sunflower seeds.