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.