John Myers
Potato Salad – Side Dish for Grilled Meat
The perfect potato salad – side dish for grilled meat recipe with a picture and simple step-by-step instructions.
- 1 kg Small potatoes
- 1 teaspoon Caraway seed
- 125 g Ham cubes
- 2 Diced onions
- 2 tablespoon Sunflower oil
- 2 tablespoon Wine vinegar
- 125 ml Broth
- 1 teaspoon Dijon mustard
- 1 teaspoon Pepper, salt and sugar
- Put the washed potatoes with the caraway seeds in a saucepan, cover with water and cook gently for about 20 minutes, then drain and cut into slices when slightly cooled (preferably in a suitable bowl).
- Fry the ham cubes in a dry pan over medium heat until they start to get crispy. Lift the cubes out of the fried fat and set aside. Put the onion cubes in the remaining pan fat and fry until translucent, add the oil and deglaze with vinegar and broth, stir in the mustard and pour the entire pan contents over the warm potato slices while still hot.
- Mix once and finally fold in the ham cubes that have been set aside. Cover and let it cool. Then season with pepper, salt and sugar … hmmmm !!
- This potato salad can be enjoyed warm and cold. We ate it with stuffed schnitzels from the grill, which went very well together.
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