Summary

Ingredients

• 2 kg potato (s), waxy
• 2 large vegetable onions
• 250 g ham, (Black Forest ham) finely diced only from the lean
• 250 ml vegetable stock, or poultry
• 5 tablespoon oil, (safflower oil)
• 2 tablespoon oil, (walnut oil)
• 3 tablespoon white wine vinegar, mild
• 1 bunch parsley, smooth, cut large
• 2 tablespoon mustard
• 1 tablespoon, leveled pepper, green, ground
• Salt, as needed

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Instructions

1. Peel the raw potatoes then cook for 20-25 minutes in lightly salted water, allow to cool and cut into thin slices while still lukewarm.
2. In the meantime, finely dice the onion, heat 5 tablespoons of safflower oil in the pan, roast the onion in it very lightly until light brown (takes approx. 20 minutes), pour over the potatoes and drizzle with the walnut oil.
3. Mix the lukewarm vegetables or poultry broth with mustard, vinegar and pepper (no salt yet, please, as the Black Forest ham and the broth also give off salt), pour over the potatoes and onions, add the lean Black Forest ham cubes and leaf parsley and mix carefully. Let it steep for 1 hour, then season to taste and season as needed.