Extensively rinse the potatoes and make them with the peel in salted water. Mix the low-fat curd in a baking bowl with the juice of one lemon, salt and pepper. Chop chili pepper finely. Clean arugula, rinse, spin dry and pluck into bite-sized pieces. Stir into the curd along with the finely chopped herbs and chile.
Add the cooked, peeled potatoes to the curd with a pinch of coarse salt.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!