Ham and potato salad

Ingredients for 6 servings:

• 1 ½ kg potato(s), waxy
• some sea salt
• 3 spring onions
• 1 jar gherkins (370 ml)
• 200 g mountain cheese in one piece
• 2 small apples (e.g. Cox Orange)
• 1 tbsp mustard, medium hot
• 10 tbsp apple cider vinegar
• 6 tbsp corn oil
• 1 tbsp raw cane sugar
• some sea salt
• some pepper, white
• 150 g raw ham (Black Forest)

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes

spicy, hearty, with mountain cheese

Wash and peel the potatoes, and cut them into roughly equal-sized, bite-sized pieces. Boil them in salted water for 15-20 minutes; they should be tender but not too soft. Drain and let them drain well. Slice the potatoes, drizzle with 4 tablespoons of apple cider vinegar, and toss well in the pot. The warm potatoes will absorb the liquid well. Let the potatoes stand for 30 minutes. Slice the washed spring onions. Slice the gherkins, dice the cheese, and cut the washed and cored apples into thin wedges, halving the wedges again if necessary. Cut the ham into wide strips. Make the salad dressing by combining mustard, 6 tablespoons of apple cider vinegar, raw cane sugar, sea salt, and pepper. Whisk in the oil. Gently mix with the potatoes. Fold in the onions, cucumbers, and apples. Finally, fold in the cheese and ham, and season the salad again before serving. Variation: Replace the gherkins with small pearl onions.