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Fruity Beetroot and Potato Salad with Apple and Ham

5 from 6 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 163 kcal

Ingredients
 

Salad ingredients:

  • 1 kg Small jacket potatoes from the day before, here the waxy potato variety "Chérie" with red skin
  • 1 Red Onion
  • 1 Apple
  • 3 Pickled cucumbers
  • 3 Discs Black Forest ham
  • Juice of half a lemon
  • 300 g Beetroot preserve drained
  • 1 tbsp Frozen dill
  • 1 tbsp Frozen parsley

Salad dressing:

  • 150 g Natural yoghurt
  • 100 g Sour cream
  • 4 tbsp Cremefine for cooking
  • 3 tbsp Salad cream
  • 1 tbsp Orange balsamic vinegar
  • 2 tbsp Vegetable oil
  • 1 tsp Orange mustard
  • 1 tsp Worcester sauce
  • 1,5 tsp Maple syrup

Spices:

  • Salt, colored pepper from the mill
  • 1 tsp Orange pepper

Instructions
 

  • Peel and slice the potatoes and place in a salad bowl. Peel the onion, peel the apple and cut out the core. Dice the onion, apple, cucumber and ham. Add everything to the potatoes and drizzle the apple with the lemon juice. Finally, cut the beetroot into slices and add to the salad like the herbs. Mix everything well once.
  • For the salad dressing, mix together the yogurt, sour cream, cremefine, salad cream, vinegar, oil, mustard, Worchester sauce and maple syrup. Then season with the spices and pour the sauce over the salad. Stir everything thoroughly. Let it steep for about four hours. Take out of the fridge half an hour before serving and stir again.
  • Goes with a lot, e.g. with fried fish, meat or simply with sausages, fried egg or a good piece of homemade jelly. Everyone as he wants. Have fun trying :-).

Nutrition

Serving: 100gCalories: 163kcalCarbohydrates: 7.2gProtein: 2gFat: 14.1g
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Written by John Myers

Professional Chef with 25 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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