Summary

Ingredients

• 1.3 kg jacket potato (s), (from the previous day, peeled)
• 1 cucumber (s)
• 1 ½ tablespoon vinegar
• 2 tablespoons oil
• 1 onion (s), finely diced
• 180 g ham, diced
• 1 teaspoon, heaped broth, grained
• salt and pepper

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Instructions

1. Cut the potatoes into slices. Heat the oil in a pan and fry the onion and diced ham in it. Pour in approx. 150 ml water, bring to the boil and stir in the granular broth. Add vinegar and season with pepper. Slice the cucumber into narrow sticks and fold in. Pour the hot onion mixture over the potatoes and let everything steep. Season the salad again with salt and pepper.