John Myers
Ingredients for 2 servings:
- 6 m.-large potatoes, waxy
- 100 g ham, raw
- 1 bunch of spring onions
- a few stalks of parsley, flat
- 1 tsp honey
- 1 tsp mustard, hot
- 30 ml water
- 2 tbsp oil, e.g. walnut oil or good salad oil
- 1 tbsp balsamic vinegar, lighter
- salt and pepper
- Clarified butter for frying
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes
First of all: I use jacket potatoes and/or boiled potatoes for this salad, or a mix. The jacket potatoes are peeled and then fried in thin slices in clarified butter until crispy and brown. Shortly before the end of cooking, the very finely chopped ham (no more than 0.5 cm² in cubes) is added and fried until crispy. In the meantime, the spring onions are cut into small rolls and the parsley is finely chopped. A dressing is made from the remaining ingredients and placed in a bowl with the onions and parsley. The fried potatoes and ham are added and tossed together. Season everything with salt and pepper and let stand for about 30 minutes (until all the liquid is absorbed). The salad is served lukewarm. Tips: Chervil is also quite tasty instead of parsley. The salad can be eaten like regular potato salad with the appropriate side dishes or on its own and is very quick to prepare…and a great way to use up leftovers.
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