Kartoffelsalat mit Schwarzwälder Schinken
Kartoffelsalat mit Schwarzwälder Schinken
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Herb and potato salad with Schwarzwälder Schinken

Rezept von Josef Fehrenbach
 

Ingredients (serves 4)

200 g cooked unpeeled potatoes
½ onion, finely chopped
100 ml beef or vegetable stock
2 tbsp apple vinegar
2 tbsp cold-pressed sunflower oil
150 g mixed herbs (e.g. flat parsley, chervil, rocket, dandelion leaves)
100 g Schwarzwälder Schinken

Roughly chop the cooked potatoes and place in a dish. Gently fry the chopped onion in a tablespoon of oil until soft, add the stock and bring to the boil. Add to the potatoes and season to taste with apple vinegar, salt and pepper.
Gently fold in the chopped herbs and the remaining sunflower oil. Decorate the salad with flowers (e.g. rose blossoms, violets, daisies, dandelions, pansies. Slice the Schwarzwälder Schinken very finely and serve with the salad.



 

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