Potato salad with cress and Serrano ham

Ingredients for 2 servings:

• 500 g potatoes
• salt water
• 2 eggs
• 1 onion(s), red
• 2 spring onions
• some cress
• 4 slices of Serrano ham
• 5 radishes
• 1 pinch(s) of sugar
• 3 tbsp apple cider vinegar
• 1 pinch of ground pepper
• ½ tsp salt
• 1 tbsp mustard
• 1 tbsp oil
• 150 ml broth, granulated

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 35 minutes

Wash the potatoes and cook in salted water for about 25 minutes. After 10 minutes, add the eggs and boil until hard-boiled. Peel and dice the onion and spring onions. Heat the oil in a small pan and sauté the onion and spring onions for about 4 minutes. Deglaze with vinegar and stock. Simmer for about 3 minutes, then stir in the mustard and season everything with sugar, salt, and pepper. Let cool. Meanwhile, wash some cress, pick off the leaves, and finely chop. Wash and trim the radishes, then slice them. Drain the potatoes, let them cool slightly, then slice them thickly. Mix the radishes, cress, potatoes, and dressing. Peel and quarter the eggs. Transfer the potato salad to a bowl. Garnish with the egg wedges and ham.