John Myers
Potato Salad – Lukewarm
The perfect potato salad – lukewarm recipe with a picture and simple step-by-step instructions.
- 600 g Potatoes
- 1 teaspoon Caraway seed
- 75 g Ham cubes
- 2 medium sized Diced onions
- 2 tablespoon Vinegar & lemon
- 100 ml Vegetable broth
- 1 Teaspoon (level) Salt
- 1 half a teaspoon Sugar
- 1 quarter teaspoon Pepper
- 1 teaspoon Mustard extra hot
- 1 fresh Spring onions in rolls
- Cook the washed potatoes in boiling water with the caraway seeds for 20 minutes, then rinse, drain and allow to cool slightly; Peel off the skin and put in small slices in a bowl.
- In a dry pan, fry the ham cubes until they are crispy, then fish out the bacon with a spoon and set aside. Put the onions in the pan fat and fry them until translucent, deglaze with vinegar and stock, stir in the mustard, salt, pepper and sugar and pour the contents of the pan over the potatoes while they are boiling. Mix well and finally fold in the crispy ham cubes with the fresh spring onion. Cover and pull through and let cool down a little.
- Served lukewarm, this potato salad goes particularly well with schnitzels, sausages, meatballs and much more. I also like to serve it well chilled during summer and grill time. Anyway, we always like it!
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