Pressure cook the potatoes by placing them in a vessel that fits inside the cooker. Pour water inside the cooker, around 1”, cover and place the whistle. After one whistle (full pressure), turn the flame to minimum. Turn off heat after 10-12 minutes. This is valid for medium sized potatoes ~100 gram each. For larger or smaller potatoes, adjust cooking times.

Once cool enough to handle, peel the potatoes and dice into 1” size. Immediately toss in 1-2 pinches of salt and keep aside.

Separate the sliced onions into segments and toss in vinegar and 1/2 tsp salt. Keep aside in a bowl covered for around 15 minutes. You can do this while the potatoes are cooking. Meanwhile, prep all the other ingredients.

Wash and dry the rocket leaves. Use a salad spinner or dry gently between two cotton towels.

Wash and pat spinach leaves dry. Chop roughly.

Heat olive oil in a pan to moderate heat. Fry the chopped garlic for 30 seconds. Add chopped spinach and stir fry on high heat for 30 seconds, or until wilted. Transfer this over the potatoes.

Allow this to cool for 10 minutes and then add the rocket leaves, so it doesn’t get cooked in the heat.

Squeeze out the onion from the vinegar mixture and add to the salad.

Combine the mustard, chilli flakes, dried herbs and black pepper along with the potatoes and the rest of the ingredients in the bowl. Add 1 tbsp of the vinegar in which the onions were soaking. Toss well to combine and remove into a serving dish. Serve warm.