Light potato salad

Ingredients for 6 servings:

• 750 g potato(s), waxy
• 6 medium-sized eggs, hard-boiled, diced
• 150 g lean ham, diced
• 2 onions, finely diced
• 250 ml vegetable broth or meat broth, unsalted
• 4 tbsp herbal vinegar, 10% acid
• 3 tbsp maple syrup, or spicy honey
• 3 tbsp soy sauce, dark, naturally brewed
• 3 tbsp walnut oil
• 1 handful of celery greens, freshly picked
• 1 handful of parsley leaves, freshly picked
• 2 bunches of dill, freshly chopped
• 1 tsp, levelled white pepper, finely ground
• n. B. Salt
• 1 bay leaf, dried

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 9 hours

without mayonnaise, served with a freshly prepared spice broth, without the addition of artificial flavors

Wash the potatoes, cook them in gently simmering water, then peel them and set aside to cool. Simmer the eggs for 10 minutes. Then remove the skins and set them aside with the potatoes to cool. Wash all the leaves of the three herbs, remove the stems and chop them finely. Trim and finely dice the onions. Cut the lean ham into small cubes. Sauté the onions in a greased pan and caramelize them slightly. Deglaze the onions with the stock, vinegar, syrup and soy sauce. Now add the pepper and bay leaf and simmer gently for 10 minutes, covered. Meanwhile, slice and dice the potatoes. This will prevent them from sticking together in the mixing bowl. Dice the eggs and add them to the potatoes along with the ham cubes. Sprinkle the chopped dill over the top, add the oil and mix or toss everything together. Remove the bay leaf from the broth, stir in the remaining, weighed herbs, and mix the spiced broth with the salad while it’s still hot. Let the salad rest in a cool place for about eight hours. This allows the full flavors to develop. Season the potato salad again with a little salt, if desired, before serving.