Dice <quantity>750<unit>g</unit></quantity> of red potatoes and transfer to a pot with <quantity>2</quantity> rosemary sprigs

Add a pinch of salt

Add <quantity>2<unit>L</unit></quantity> of water to cover. Bring to a boil on high heat and simmer potatoes until fork-tender

Drain potatoes, transfer to a container and let cool down for 30m

Add black pepper to taste over the potato salad once its cooled down

Add <quantity>3<unit>tbsp</unit></quantity> of dijon mustard

Add <quantity>​​½<unit>cup</unit></quantity> of mayonnaise

Add <quantity>​​½<unit>cup</unit></quantity> of sour cream

Add <quantity>⅓<unit>cup</unit></quantity> of thinly sliced pickled cucumbers

Add <quantity>⅓<unit>cup</unit></quantity> of diced pickled onions

Add <quantity>2<unit>tbsp</unit></quantity> of finely chopped chives

Mix until potatoes are well dressed

Transfer potato salad to a serving plate

Garnish with a pickled cucumber, a few slices of pickled onion and the remaining finely chopped chives

Garnish with a handful of arugula. The Potato Salad is ready

Enjoy with grilled meats and vegetables, sausages, smoked fish or grilled mushrooms!