Potato Salad Made from Jacket Potatoes

5 from 5 votes
Total Time 30 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 99 kcal


  • 600 Waxy potatoes
  • 100 g Kat ham finely diced
  • 0,5 Diced onion
  • 200 ml Pickled cucumber stock
  • White balsamic vinegar
  • Virgin olive oil
  • Black pepper from the mill
  • Soy sauce light
  • Chive rolls


  • Clean the potatoes well with a brush and cook in a saucepan.
  • Peel and dice the onion. While the potatoes are cooking, roast the ham until crispy.
  • After half of the roasting time, add the ham, the diced onions and sweat with them.
  • When the potatoes are cooked, drain them off and let them evaporate a little. Then peel and slice the jacket potatoes.
  • Now pour the pickled cucumber stock over the cut jacket potatoes and let them soak in.
  • Add the roasted ham and the sweaty onions.
  • Season to taste with the white balsamic vinegar, virgin olive oil and soy sauce.
  • Finally add the chives rolls.
  • The finished potato salad can be served with a delicious bratwurst.


Serving: 100gCalories: 99kcalCarbohydrates: 2gProtein: 7gFat: 6.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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