Potato salad with garlic mustard

Ingredients for 4 servings:

• 6 large potatoes, cooked
• 1 onion(s), diced
• 1 bunch garlic mustard, with flower stars
• 1 tbsp mustard, medium hot
• 250 ml vegetable stock
• 3 tbsp Balsamic vinegar Bianco
• 2 tbsp pumpkin seed oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Peel the cooked potatoes and slice thinly. Place them in a bowl with the diced onion. Mix both with salt, pepper, vinegar, and mustard. Gradually add the hot stock and mix well. Then finely chop the rocket leaves and add them to the salad with the oil, mixing gently. Set the flower stars aside for decoration. Let the salad simmer for a while and season again if desired. Distribute the flower stars over the salad and serve! The amount of stock can vary slightly depending on the type and size of the potato. You’ll have to check how much liquid the salad can handle. This salad is a great side dish for grilling or with schnitzel and the like!