in Germany

Hessian warm potato salad

updated

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Ingredients for 4 servings:

  • 1 kg potato(s), waxy
  • 2 m.-sized onion(s)
  • 2 packages of diced ham
  • 2 cups of cream
  • 2 points cream cheese
  • 1 pinch of salt
  • 1 pinch(s) of pepper

Instructions

Working time approx. 35 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

Boil the potatoes in their jacket potatoes, peel them, and cut them into medium-sized cubes. Place the diced potatoes in a sufficiently large bowl. Finely dice the onions. Heat a little oil in a pan and fry the onions and ham cubes until well browned. Then add the cream; when it starts to boil, add the cream cheese. Melt the cheese, stirring constantly. Season everything with salt and pepper. Then pour the sauce over the potatoes and mix everything well. It’s best to let the potato salad sit, covered, for another 10-15 minutes so the potatoes absorb the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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