For the arugula salad with fine linseed oil potato slices, boil the potatoes with skin until done. Wash the arugula and the tomatoes.
Make a light marinade of vinegar, canola oil, sugar, water, salt and pepper and wet the salad with it. Peel and slice the potatoes.
Mix with 1 tablespoon of sour cream and season with salt and pepper. Arrange the salad, spread the potatoes on top and drizzle with 4 tablespoons of cold pressed linseed oil.