Vegan Potato Salad

Ingredients

• 800 g waxy potatoes
• Salt
• 1 Red Onion
• 4 sprigs thyme
• 100 ml warm vegetable broth
• 1 tsp coarse mustard
• 2 tbsp wine vinegar
• a pinch raw cane sugar
• Pepper
• 80 g arugula
• 3 tbsp Rapeseed oil

Instructions

1. 1.

   Cook potatoes in boiling salted water for 20–30 minutes. Let them cool slightly, peel, drain and slice into rounds. Place in a bowl.

2. 2.

   Peel the onion and cut it into rings. Rinse thyme, shake dry, pluck leaves and chop.

3. 3.

   Whisk broth with mustard and vinegar. Add thyme and onion rings, season with sugar, salt and pepper. Pour over potatoes, mix and let rest for about 15 minutes.

4. 4.

   Meanwhile rinse arugula, clean, shake dry and tear into small pieces. Mix with oil into the potato salad, taste and serve.