fried potato salad

Ingredients for 4 servings:

• 600 g potatoes, small, waxy
• Olive oil for frying
• 2 large onions
• 1 garlic clove(s), peeled and sliced
• 4 tbsp balsamic vinegar
• 1 tbsp Madeira or port wine
• Salt and pepper, black from the mill
• 8 tbsp olive oil
• 3 sprigs of thyme
• 300 g mushrooms, brown (chanterelles)
• 1 leek(s)
• ½ head of frisée lettuce
• 80 g Parma ham

Instructions

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

Peel and wash the potatoes, cut into approximately 3 mm thick slices, and pat dry with kitchen paper. Heat plenty of olive oil in a large pan and fry the potato slices over high heat, turning occasionally, until golden brown. Peel the onions, slice them into rings, and stir them into the potatoes. Allow them to brown slightly over high heat; reduce the heat and fry, turning occasionally, until the potatoes are crisp and cooked through. Finally, stir in the garlic and let it turn a light golden yellow. Mix the balsamic vinegar and Madeira or port wine with salt and pepper and whisk in 8 tablespoons of oil. Rinse the thyme, shake it dry, and add the leaves to the marinade. Drain the potatoes, onions, and garlic on kitchen paper, then spread them out on a large platter and pour the marinade over them. Trim the chanterelles and rub them with a cloth. Then cut them into slices or pieces. Trim the leeks, wash them, and cut them into rings. Trim the frisée lettuce, wash them, pat them dry, and tear them into pieces. Mix everything loosely into the potatoes. Sprinkle the Parma ham in strips over the salad and serve immediately.