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Endive potato salad

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Ingredients for 4 servings:

  • 1 kg potato(s), floury
  • 1 head of lettuce (endive)
  • 1 large onion(s)
  • 100 g ham, raw without fat
  • 2 tsp rapeseed oil
  • broth
  • Mustard
  • salt and pepper
  • Vinegar (red wine vinegar)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

ww – suitable, low-point filling food

First, cook the potatoes in their skins. While they’re cooking, fry the ham in the oil, then add the diced onion briefly to the fat. This forms the basis of the dressing. Add the broth to the onion and ham, season generously with mustard, salt, and pepper, and finish with a generous splash of vinegar. Wash the endive and cut into thin strips, peel and slice the potatoes, and mix everything together while still warm. This makes a delicious main course; it can also be served as a side dish, for example, with smoked pork roast.

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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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