Fried potato salad with arugula and cocktail tomatoes

Ingredients for 4 servings:

• 1 kg potatoes (triplets)
• 250 g diced ham
• 2 onions
• 1 tbsp sunflower oil
• 1 cup sour cream
• 2 tbsp olive oil
• 4 tbsp Balsamic vinegar Bianco
• 1 bunch of spring onions
• Sweetener, a few dashes
• 250 g cocktail tomatoes
• 100 g arugula
• Black pepper, freshly ground
• Salt

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 30 minutes

a hearty but fresh salad for those with a big appetite

Wash the new potatoes thoroughly and cook with the skin on. Drain after cooking and let cool. Dice the onions and add to a frying pan with the ham cubes and the sunflower oil and sauté until translucent. Halve the cooled new potatoes with the skin on and add to the pan. Mix well and fry everything until crispy. Wash the arugula and set aside. Put the sour cream in a bowl. Add the olive oil, the balsamic bianco vinegar and the dash of sweetener. Trim the spring onions and slice them into rings, then add them to the sour cream and mix everything together. Season with salt and freshly ground pepper. Set the dressing aside. Wash the cherry tomatoes, halve them and set aside. Remove the fried new potatoes from the pan to a bowl. Add the arugula and the cherry tomatoes and mix everything well. Then add the dressing and mix well. Let the salad marinate for about 30 minutes, then serve. I serve it with something like fresh bratwurst or a cutlet, or a delicious aspic. For a drink, I recommend a cold beer or a dry red wine.