Baden potato salad

Ingredients for 6 servings:

• 2 kg potato(s), waxy
• 2 large onions
• 250 g ham, (Black Forest ham) finely diced only from the lean
• 250 ml vegetable stock, or poultry
• 5 tbsp oil (safflower oil)
• 2 tbsp oil (walnut oil)
• 3 tbsp white wine vinegar, mild
• 1 bunch parsley, flat, coarsely chopped
• 2 tbsp mustard
• 1 tbsp, levelled pepper, green, ground
• Salt, as needed

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

Peel the raw potatoes, then cook them for 20-25 minutes in lightly salted water, let them cool, and then slice them thinly while still lukewarm. In the meantime, finely dice the onion, heat 5 tablespoons of thistle oil in a pan, lightly fry the onion until light brown (takes about 20 minutes), pour over the potatoes, and drizzle with the walnut oil. Mix lukewarm vegetable or chicken stock with mustard, vinegar, and pepper (please do not add salt yet, as the Black Forest ham and the stock also release salt), pour over the potatoes and onions, add the lean Black Forest ham cubes and flat-leaf parsley, and mix gently. Let it stand for 1 hour, then taste and season as needed.