John Myers
Ingredients for 3 servings:
- 680 g potatoes
- salt water
- 2 lemons
- 1 bunch of parsley
- 2 tsp horseradish, grated
- 3 tbsp crème fraîche or sour cream
- 15 slices of ham (bresaola)
- some olive oil
- some tarragon (a few leaves) for garnishing
- some celery stalks (from the middle)
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Wash the potatoes thoroughly and boil in salted water. Drain the water and let the potatoes cool for about 5 minutes. Squeeze the lemons and add almost all of the juice to a large bowl. Finely chop the celery stalks and parsley. Add a good pinch of salt and pepper, the celery pieces, horseradish, and parsley to the bowl with the lemon juice. Finally, stir in the crème fraîche or sour cream. Season to taste with salt and pepper and add a little more lemon juice if desired. Halve or quarter the potatoes while they are still hot (leave the skin on!) and add them to the sauce. Mix well. Season again. The lemon and horseradish should combine well. Arrange the bresaola slices in a circle on plates. Spread the potato salad on top. Garnish with tarragon and celery leaves.
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