Wash the potatoes thoroughly.

Cook them in salt water for about 20 minutes until they are done.

Halve the onion.

Finely dice one half.

Cut the other half into half rings.

Heat 1 tbsp oil in a pan.

Add the diced onions and sauté them.

Deglaze with white wine vinegar, 100 g water and vegetable paste.

Let the mixture simmer for 3–4 minutes.

Halve or quarter the cooked potatoes (with skin).

Pour the hot dressing over the potatoes.

Stir regularly so that the potatoes absorb the dressing well.

Finely chop the fresh herbs.

Mix the remaining oil, honey and mustard.

Add this mixture together with the chopped herbs and the onion rings to the potatoes.

Season everything with salt, pepper and a pinch of sugar.

Stir well again and serve the potatoes.