Cut the onion into quarter rings and marinate (as I usually do: put the chopped onion in a deep bowl, add a generous pinch of salt and sugar, about 3 tablespoons of vinegar, pour boiling water, mix, cover the bowl and let stand for 30 minutes. Then drain the marinade, let the excess liquid drain from the onion).
Boil the potatoes and carrots and let them cool. Cut into pieces.
Add the pickled onion.
Add arugula leaves.
Coarsely chopped coriander greens. Season with salt and black pepper to taste.
Coriander seeds are crushed and slightly crushed in a mortar.
Add the chopped coriander to the rest of the ingredients, season the salad with olive oil and serve!