John Myers
Contents
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Ingredients
For the salad:
- 4 medium sized Potatoes, waxy
- 1 small Cucumber, approx. 200 g
- 0,5 medium sized Onion
- 4 tbsp Sunflower oil
- 60 g Diced ham, smoked
- 1 small Spring onion, fresh
- 1 Hot peppers, red, long, mild
- 25 g Carrot
For the dressing:
- 2 medium sized Cloves of garlic, fresh
- 2 tbsp White wine vinegar
- 1 tsp Sugar, white, fine
- 3 tsp Chicken broth, Kraft bouillon
- 1 tsp Pepper, black, fresh from the mill
- 1 pinch Nutmeg, freshly grated
- 5 tbsp Orange juice
For the side dish:
- 2 Eggs, size M
- 1 tbsp Unsalted butter
- 2 Pinches Salt
- 2 Pinches Pepper, black, fresh from the mill
Instructions
- Wash the potatoes and boil them in the skin in plenty of water until they are cooked through. Let cool down well, peel and cut crossways into approx. 5 mm thick slices. Wash the cucumber, cap both ends, peel and cut across into approx. Mm wide slices. Lay out the cucumber slices in a single layer in a salad bowl, then cover them with the potato slices until everything is used up.
- Cut the vegetable onion into smaller cubes. Fry in a pan with 2 tbsp sunflower oil. Add the ham cubes, fry for 2 minutes and pour the mixture over the potatoes.
- Wash the spring onions and peppers and cut into small cubes. Wash and peel a carrot and work it into small cubes.
- Cap the garlic cloves at both ends, peel them and press them into a bowl with a garlic press. Add the remaining ingredients for the dressing, mix gently and drizzle over the potatoes. Wait a moment and then mix the diced vegetables and carrots into the salad. Leave on for about 15 minutes.
- Beat the eggs and fry them with the butter to make a fried egg, season, serve with the potato salad and enjoy.
