Summary

Ingredients

• 1 kg potato (s), waxy
• 1 cucumber (s)
• 2 onions)
• 125 ml vegetable stock
• 2 tablespoon vinegar (white wine vinegar)
• Salt pepper
• 0.5 ½ jar mayonnaise (125 ccm)
• 100 g crème fraîche
• 200 g ham (beef cured ham)
• 1 bunch dill

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Instructions

1. Wash the potatoes, cook with the skin on, peel and let cool. Wash the cucumber, cut in half lengthways, scrape out the seeds. Cut the cucumber into slices. Peel and dice the onions. Bring the broth with the vinegar and onions to the boil, season with salt and pepper. Cut the potatoes into slices and immediately add them to the broth. Let it soak for 15 minutes. Mix together the mayonnaise and crème fraiche, season with salt and pepper. Clean, wash and drain the lettuce. Cut the ham into strips, chop the dill. Carefully fold the salad dressing with cucumber, dill and ham into the salad. Arrange the potato salad on the lettuce leaves.