Colorful potato salad

Ingredients for 4 servings:

• 500 g potato(s), waxy
• ½ cucumber(s)
• 2 tomatoes
• 1 small apple
• 2 spring onions
• ½ bunch arugula or watercress
• 2 tbsp vinegar (white wine vinegar)
• 5 tbsp vegetable broth, warm
• 2 tbsp oil, neutral
• 2 tbsp chives, finely chopped for sprinkling
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Boil the potatoes in their skins until tender. Drain the water and let the potatoes evaporate. Dice the cucumber and eighth the tomatoes. Peel, core, and dice the apple. Finely slice the spring onions and finely chop the arugula or watercress. Peel the cooled potatoes, dice them, and place them in a bowl with the remaining ingredients. Mix together a marinade of salt, white wine vinegar, broth, oil, and pepper. Pour over the salad and toss to combine. Let stand for about 1 hour. Sprinkle with chives before serving.