Schnetti's potato salad

Ingredients for 6 servings:

• 1 ½ kg potatoes, mostly waxy
• 1 bunch of spring onions
• 200 g ham (cooked ham), sliced
• 6 gherkins
• 250 g remoulade
• 250 g Miracle Whip Balance
• 1 tbsp mustard, medium hot
• 1 pinch(s) of sugar
• 1 tsp salt
• Pepper, from the mill
• 1 tsp salt
• 1 tsp caraway seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Boil the potatoes with their skins on in plenty of water with 1 teaspoon of salt and 1 teaspoon of caraway seeds, then drain and let cool. In the meantime, clean the spring onions and slice them into fine rings, cut the cooked ham into thin strips, and cut the gherkins into small cubes. Mix everything together with the remoulade and Miracle Whip in a bowl. Stir in the mustard, salt, pepper, and sugar. Finally, peel the cooled potatoes, slice them, and carefully fold them into the salad cream. Refrigerate for a few hours and let it marinate. Potato salad tastes best the next day. Tip: The salad tastes especially good if you briefly fry the spring onions and cooked ham in a pan. Garnished with boiled egg quarters and chives, it also looks great on a party buffet.