Bönnigheim Vesper

Ingredients for 2 servings:

• 4 medium-sized potatoes, waxy
• 1 small cucumber(s), approx. 200 g
• ½ m.-large vegetable onion(s), brown
• 4 tbsp sunflower oil
• 60 g smoked ham cubes
• 1 small spring onion(s), fresh, only the green part
• 1 Pepper, red, long, mild
• 25 g carrot(s)
• 2 medium-sized garlic cloves
• 2 tbsp mild white wine vinegar
• 1 tsp lemon juice
• 1 tsp sugar
• 3 tsp, leveled chicken broth powder
• 1 tsp, levelled black pepper, freshly ground
• 1 pinch(s) nutmeg, freshly grated
• 5 tbsp orange juice
• 2 eggs, size M
• 1 tbsp butter
• 2 pinches of salt and black pepper, freshly ground

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

mixed potato and cucumber salad with fried egg, a Swabian snack

Wash the potatoes and boil them unpeeled in plenty of water for about 20 minutes. Allow to cool thoroughly, peel them, and cut them crosswise into approximately 5 mm thick slices. Wash the cucumber, cut off both ends, peel them, and cut them crosswise into approximately 5 mm wide slices. Arrange the cucumber slices in a single layer in a salad bowl, then arrange the potato slices on top in a single layer until all the slices are used up. Dice the onion and fry in a pan with 2 tablespoons of sunflower oil until translucent. Add the ham cubes, fry for 2 minutes, and pour the mixture over the potatoes. Wash the spring onion and peppers and dice them. Wash and peel one carrot and dice them. Cut off both ends of the garlic cloves, peel them, and press them into a bowl using a garlic press. Add the remaining dressing ingredients, mix gently, and drizzle over the potatoes. Wait a moment, then stir the diced vegetables and carrot into the salad. Let it sit for about 15 minutes. Crack the eggs, fry them with butter until fried, and season. Serve with the potato salad and enjoy.