John Myers
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Rustic Potato Salad Farmer’s Praise
The perfect rustic potato salad farmer’s praise recipe with a picture and simple step-by-step instructions.
For the dressing:
- 1 small Cucumber, approx. 200 g
- 0,5 medium-sized Vegetable onion
- 4 tbsp Sunflower oil
- 80 g Diced ham, smoked
- 1 small Spring onion, fresh
- 1 Hot peppers, red, long, mild
- 25 g Carrot threads
- 2 medium-sized Cloves of garlic, fresh
- 3 tbsp White wine vinegar
- 1 tsp Sugar, white, fine
- 3 tsp Chicken broth, Kraft bouillon
- 1 tsp Black pepper, fresh from the mill
- 1 pinch Nutmeg, freshly grated
- 5 tbsp Orange juice
To garnish:
- Flowers and leaves
- Wash the potatoes and boil them in the skin in plenty of water until they are cooked through. Let cool down well, peel and cut into approx. 5 mm thick slices. Wash the cucumber, cap both ends, peel and cut across into approx. Mm wide slices. Lay out the cucumber slices in a single layer in a salad bowl, then cover them with the potato slices until everything is used up.
- Cut the vegetable onion into smaller cubes. Fry in a pan with 2 tablespoons of the sunflower oil until they get a little color. Add the ham cubes and fry for 2 minutes and pour the mixture over the potatoes.
- Wash the spring onions and peppers and cut into small cubes. Wash and peel one carrot and cut into julienne threads.
- Cap the garlic cloves at both ends, peel them and press them into a bowl with a garlic press. Add the remaining ingredients for the dressing, mix gently and drizzle over the potatoes. Wait a moment and then mix the diced vegetables and the carrot threads into the salad. Leave on for about 30 minutes.
- Mix again before serving. Season to taste with salt and pepper, garnish and serve as a side dish at room temperature.
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