Fried potato salad

Ingredients for 4 servings:

• 800 g waxy potatoes (not pre-cooked!)
• 2 onions
• 2 garlic cloves
• 1 stalk(s) leek
• 1 sprig(s) of thyme
• 1 sprig(s) rosemary
• 500 g zucchini
• 150 g Parma ham
• 60 ml vegetable stock
• olive oil
• Salt and pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Peel the garlic cloves and dice finely. Wash and slice the zucchini. Heat olive oil in a pan and fry the zucchini slices. Season the zucchini with salt in the pan and sauté with the garlic, thyme, and rosemary. Remove the zucchini from the pan and set aside. Finely slice the leek. Cut the Parma ham into thin strips. Peel and slice the potatoes. Heat oil in a pan and fry the potatoes over high heat, turning occasionally, until golden brown. Peel the onions, slice them, and add them to the pan with the fried potatoes. For the sauce, mix the vegetable stock with 4 tablespoons of olive oil, salt, and pepper. Carefully mix the cooked fried potatoes with the fried zucchini, Parma ham, and leek. Add the sauce and mix again. This salad tastes best served lukewarm.