Potato Salad with Avocado

Ingredients

• 800 g mostly firm potatoes
• 1 small onion
• 150 ml Vegetable broth
• 2 tbsp white wine vinegar
• 1 Lime (juice)
• 1 tsp medium-hot mustard
• Salt
• ground pepper
• a pinch of sugar
• 200 g Cherry tomatoes
• 1 Avocado
• 1 handful Arugula
• 2 tbsp Rapeseed oil
• 2 tbsp chives

Instructions

1. 1.

   Wash the potatoes and steam them in a steamer basket for about 20 minutes. Let them cool briefly, peel, and cut into slices while still warm.

2. 2.

   Peel the onion, finely dice it, and simmer in vegetable broth for about 5 minutes. Remove from heat, stir in vinegar, lime juice, and mustard, then season with salt, pepper, and sugar. Pour the broth over the potatoes and mix.

3. 3.

   Wash the tomatoes and halve them. Quarter the avocado, remove the pit, peel, and slice. Rinse the arugula, pat dry, and shake off excess water.

4. 4.

   Add the oil along with chives, tomatoes, arugula, and avocado to the salad, fold in gently, and taste again. If desired, pack for takeout in a Tupperware container and adjust seasoning before serving.