John Myers
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Frisian Potato Salad
The perfect frisian potato salad recipe with a picture and simple step-by-step instructions.
Upon need:
- 250 g Raw ham, cubes, 2% fat
- 200 g Spring onion
- 250 ml Vegetable broth
- 10 g Mustard
- 5 ml Vinegar
- 7 g Sugar
- Pepper
- Salt
- 200 g Mayonnaise
- Boil 2500g of peeled potatoes in salted water (or whoever likes jacket potatoes), not too long so that they don’t get too soft and disintegrate when stirring! Let cool a little (peel if necessary) and cut into slices
- Fry the ham cubes (with 2% fat – still gives an unexpectedly great aroma!) Without fat. Cut the spring onion into fine rings and add to the potatoes with the ham. n.
- Mix the mustard, vinegar and sugar with the hot vegetable stock, season with pepper and strong salt (so that it tastes good after being pulled through) over the potatoes and mix everything carefully. Chill the finished salad for at least 3 hours or, preferably, let it steep overnight.
If necessary / tip:
- The salad is already delicious but I personally like it a little creamier, so I mix it in after a few hours or just carefully mix in a little mayonnaise or lighter salad cream before serving. Either way, you save a lot of fat;) u thanks to the broth, the 100g majo is enough. Just try it;)
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