My favorite potato salad with arugula, apples and seeds

Ingredients for 4 servings:

• 2 kg potato(s), waxy
• 1 apple, red-skinned, juicy (Wellant or Braeburn)
• 1 onion(s), red
• 50 g arugula (1 bunch)
• 1 handful of seeds or nuts (hazelnuts, sunflower/pumpkin/pine nuts)
• ½ lemon(s), the juice
• 150 ml vegetable stock
• olive oil
• Salt
• Pepper, black, freshly ground
• Sugar, brown sugar or honey

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

vegan and light (without mayonnaise)

First, place the potatoes in their skins in a sufficiently large pot, cover with water, salt lightly, and cook for about 25 minutes (test for doneness by piercing a potato with the tip of a knife or fork). Drain the cooking water and let the potatoes cool completely. Wash the apple and dice it into small pieces, still with the skin on. Peel the onion and dice it into small pieces. Peel the cold potatoes, dice them, and place them in a sufficiently large bowl. Add the diced onion and apple to the potato pieces. Squeeze half a lemon, mix in the salt and a little (brown) sugar or honey, add the vegetable stock and freshly ground pepper, and stir in the olive oil. The sauce should be well-seasoned/salty, as the potatoes absorb a lot of flavor. Add this vinaigrette to the diced vegetables and fold in. If you like, you can lightly toast the seeds (I use a mixture of hazelnuts, sunflower seeds, pumpkin seeds, and pine nuts) in a pan without fat. Caution! The pine nuts burn easily, but toasting them isn’t necessary. Add the nuts to the salad. Wash the arugula and spin it dry, tear it into bite-sized pieces, and add it to the salad. Mix everything well and season again. We eat the salad on its own, but it’s also a great side dish, for example, with grilled food.