Potato and strawberry salad

Ingredients for 4 servings:

• 800 g potatoes, small
• 250 g strawberries
• 100 g arugula
• 1 bunch of chives
• 1 clove(s) garlic
• 25 g sunflower seeds
• 25 g pumpkin seeds
• 250 ml cream
• 1 tbsp white balsamic vinegar
• Salt
• Pepper, colored, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

With rocket, roasted seeds and cream and chive dressing

Wash the potatoes, halve or quarter them depending on their size, and boil them in lightly salted water until tender. Then let them cool. Rinse the chives, shake them dry, and mix them with the cream. Crush the garlic and season with salt, a few turns of freshly ground pepper, and the vinegar. In a pan, roast the sunflower and pumpkin seeds over low heat without adding any fat until they begin to smell. Clean and rinse the arugula, spin it dry, and tear it into smaller pieces. Wash and hull the strawberries, then halve or quarter them depending on their size. Toss the potatoes with the cream and chive dressing. Just before serving, fold in the strawberries and arugula and sprinkle with the roasted seeds.