Warm potato salad with ham and onions

Ingredients for 6 servings:

• 750 g potatoes, waxy, cooked, thinly sliced
• 250 g carrot(s), cooked, diced
• 100 g gherkins, finely diced
• 250 g onion(s), cleaned, finely diced
• 3 cloves garlic, cleaned, finely diced
• 200 g smoked ham, finely sliced
• 1 bunch of dill, washed, finely chopped
• ½ bunch parsley, washed, finely chopped
• 250 ml broth (meat or vegetable broth), unsalted
• 100 ml cucumber juice
• 2 tbsp apple cider vinegar, 5% acid
• 1 tsp, levelled white pepper, finely ground
• 50 ml linseed oil, alternatively olive oil
• e.g. smoked salt, natural salt, alternatively table salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Chop the potatoes, carrots, and cucumbers as described above and place them in a saucepan. Brown the diced ham with the finely diced onion and garlic cloves in a pan until lightly browned. Deglaze with the stock, bring to a boil, and simmer, covered, for about 5 minutes. Stir in the chopped herbs, cucumber juice, apple cider vinegar, and pepper, bring back to a boil, and season with salt. Add the contents of the pan to the ingredients in the saucepan, mix with two spoons, and heat briefly. This salad is a must-have at any barbecue.