Potato Salad with Rocket and Pumpkin Seed Oil

Steam the potatoes with the skin or with a little tap water and peel hot. Mix the hot vegetable bouillon with mustard, possibly sea salt, fruit vinegar and pepper. Cut lukewarm potatoes into slices, finely dice onions, mix with the sauce and leave to infuse a little. Quarter cucumbers lengthwise, cut into slices, mix with pumpkin seed oil under the potatoes and season.

Roughly chop the rocket and add just before serving.

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