Light potato salad

Ingredients for 6 servings:

• 300 g smoked pork, cooked
• 750 g potatoes, waxy
• 150 g carrot(s)
• 150 g parsley root(s) or parsnips
• 1 leek(s), approx. 100 g
• 2 bell peppers, red
• 100 g mushrooms, white, small
• 1 tsp, heaped honey, spicy
• 100 g pearl onions
• 100 g gherkins
• 250 ml broth, home-cooked
• 50 ml cucumber juice
• 50 ml liquid from the pearl onions
• 30 ml soy sauce, dark
• 1 bunch of dill
• 2 stalks of celery
• 3 tbsp walnut oil
• 1 tsp, leveled chili powder
• n. B. Salt

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 18 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 20 hours 30 minutes

low in fat, with a sweet and sour note

Wash the potatoes the day before, boil them in their skins, and peel them. Clean the vegetables and mushrooms and cut them into small sticks. Make a broth from the clean scraps without adding any seasoning and using a little liquid. The less water you use, the stronger the flavor of the stock. Strain the broth and set aside. Wash the meat and pat it dry with kitchen paper. Brown it in a pan, then deglaze it with the broth you made yourself and cook it gently in the broth until it simmers. During the cooking time, slice the potatoes, dice the gherkins and pearl onions, and then set them aside in a bowl. Once the meat is cooked, let it cool. Now caramelize the vegetable sticks, mushrooms, and honey in a lightly greased pan. Lightly fry them, then deglaze with a little of the vegetable-meat broth and continue cooking briefly until al dente. Let this cool, too, and add it to the potatoes along with the diced meat. For the dressing, wash the dill and celery, shake dry, remove the stalks, and chop lightly. Combine the greens with the broth, nut oil, soy sauce, and cucumber and onion juice, and season to taste. Combine the dressing with all the other ingredients. After letting it rest in the refrigerator for about 3-4 hours, season the potato salad again if desired. Then it’s ready to serve.