Zubereitung

1. 1

   Boil the potatoes in their skins in salted water, let them cool briefly, peel and cut into slices.

2. 2

   For the vinaigrette, whisk together the mustard, vinegar, olive oil, salt and pepper until smooth.

3. 3

   Gently fold the still-warm potato slices and onion rings through the vinaigrette and let them soak up the dressing.

4. 4

   Fold in the rocket at the very end so it stays perky, then serve straight away.