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Jane's potato salad

updated

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Ingredients for 4 servings:

  • 1 ½ kg potatoes
  • ½ cucumber(s)
  • 4 large eggs, hard-boiled
  • 2 tbsp mustard
  • 250 g salad cream with yogurt
  • 150 g diced ham
  • 1 tbsp herbs, fresh or frozen
  • salt and pepper
  • 4 gherkins

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 10 minutes

with fried ham cubes

Boil the potatoes in their jacket potatoes, drain, and let cool. In the meantime, combine the salad cream, mustard, and herbs in a bowl. Finely grate the cucumber, chop the pickles and eggs, and add them to the salad cream. Sauté the ham cubes and add them. Peel the potatoes and cut them into bite-sized pieces/or slices, add them to the bowl, and season with salt and pepper to taste. Mix thoroughly and let rest for at least an hour.

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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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