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–+ servings
5 from 7 votes

Bönnigheim Vespers

Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Servings: 2 people

Ingredients

For the salad:

  • 4 medium sized Potatoes, waxy
  • 1 small Cucumber, approx. 200 g
  • 0,5 medium sized Onion
  • 4 tbsp Sunflower oil
  • 60 g Diced ham, smoked
  • 1 small Spring onion, fresh
  • 1 Hot peppers, red, long, mild
  • 25 g Carrot

For the dressing:

  • 2 medium sized Cloves of garlic, fresh
  • 2 tbsp White wine vinegar
  • 1 tsp Sugar, white, fine
  • 3 tsp Chicken broth, Kraft bouillon
  • 1 tsp Pepper, black, fresh from the mill
  • 1 pinch Nutmeg, freshly grated
  • 5 tbsp Orange juice

For the side dish:

  • 2 Eggs, size M
  • 1 tbsp Unsalted butter
  • 2 Pinches Salt
  • 2 Pinches Pepper, black, fresh from the mill

Instructions

  • 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 crossways 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 tbsp sunflower oil. Add the ham cubes, 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 a carrot and work it into small cubes.
  • 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 carrots into the salad. Leave on for about 15 minutes.
  • Beat the eggs and fry them with the butter to make a fried egg, season, serve with the potato salad and enjoy.