Potato and Vegetable Salad

Name: Potato and Vegetable Salad
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 1.25 kg Potatoes; 400 g Carrots; 2 Federation Radishes; 1 giant cucumber; 1 collar Chives; 2 medium-sized onions; 8 TABLESPOONS Oil; 1/8 l White wine vinegar; 1/2 TEASPOON Vegetable broth; 2-3 TEASPOONS medium hot mustard; 7-10 Tbsp salt, pepper, 1 pinch of sugar; 125-150 g Arugula (rocket); 1 Beet Cress

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 9

1.25 kg Potatoes
400 g Carrots
2 Federation Radishes
1 giant cucumber
1 collar Chives
2 medium-sized onions
8 TABLESPOONS Oil
1/8 l White wine vinegar
1/2 TEASPOON Vegetable broth
2-3 TEASPOONS medium hot mustard
7-10 Tbsp salt, pepper, 1 pinch of sugar
125-150 g Arugula (rocket)
1 Beet Cress

Directions

1
Wash the potatoes and cook for about 20 minutes. Quench and peel. Cool down
2
Peel or clean and wash carrots, radishes and cucumber. Coarsely grate carrots. Radish and cucumber small, potatoes in slices cut. Wash and finely chop the chives.
3
Peel and finely dice the onions and fry them in 1 tablespoon of hot oil until transparent. Deglaze with 1/8 l water and vinegar and bring to the boil. Stir in broth, mustard and remaining oil. Season to taste with salt, pepper and sugar. Pour over the potatoes while still hot. Fold in carrots, radishes, cucumber and chives. Cover and leave to stand for at least 30 minutes.
4
Clean, wash and drain the arugula. Cut a little smaller. Wash the cress and cut from the bed. Add rocket to the salad and season to taste