John Myers
Ingredients for 6 servings:
- 1 ½ kg jacket potatoes, waxy
- 2 m.-sized onion(s)
- 8 cl rapeseed oil, cold-pressed, virgin
- 150 g ham, finely diced
- 1 jar cucumber(s)
- ½ bunch of spring onions
- 1 tbsp mustard, medium hot
- 1 bunch of herbs, large, mixed
- salt and pepper
- Vinegar
- Sugar
- Caraway seeds
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes
Salad is gluten and lactose free
Wash and brush the potatoes thoroughly. After cleaning, cook them in salted water with a little caraway seeds. The caraway seeds aid digestion. Put the caraway seeds in a tea strainer to make them easier to remove later. Now the potatoes need to be peeled. There are two ways to do this: boiled potatoes are best peeled while they are hot or still warm, using a fork and a small knife. If you’re feeling clever, drain the hot water and place the potatoes in cold, iced water. The potatoes can then be peeled very quickly by hand, as the skins slide right off. While the potatoes are still warm, cut them into bite-sized pieces and place them in a large bowl. Add the oil to a pan, sweat the finely chopped onions and diced ham until translucent, and pour everything over the potatoes. Halve the cucumbers, cut them into thin slices, and add them to the bowl. Pour the cucumber stock through a fine sieve and add to the salad. Now, all the washed herbs, such as lovage, marjoram, oregano, and dill, are finely chopped with a sharp knife and added. Spring onions are finely sliced and added as well. Season the salad with salt, pepper, sugar, and mustard. Mix everything thoroughly and let it sit for an hour. Season again if necessary.
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