Spaghetti salad with ham and leek

Ingredients for 10 servings:

• 700g spaghetti
• 2 stalk(s) leeks, thin or 1 thick
• 400 g cooked ham
• 1 cup sour cream
• 1 bottle of remoulade
• 2 tsp, heaped herbs, dried (salad herbs)
• 2 tsp dill, dried
• 1 tsp Maggi
• ¼ liter beef broth or vegetable broth
• 3 tbsp oil
• 1 ½ tbsp vinegar
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes

Cook the spaghetti according to the package instructions until al dente. Meanwhile, combine the salad greens with the dill, Maggi, vinegar, oil, and sour cream, then add the remoulade and stir in. Cut the ham into small cubes and the leek into thin half rings, add both to the dressing, and stir to combine. Drain the pasta and cool under cold running water. Add to the other ingredients and refrigerate the salad for 4-5 hours or overnight. Before serving, pour the cold broth over the salad, mix everything well, and season with salt and pepper.