Summary

Ingredients

• 2 kg potato (s), waxy
• 6 tablespoon vinegar, (lemon vinegar)
• 5 tablespoon oil, (sunflower oil)
• 5 tablespoon heavy cream
• a bit salt
• Maggi
• 250 g jerky meat or ham, diced very small

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Instructions

1. Boil the potatoes in the skin and rinse. Peel off the peel and let the potatoes cool. Then cut into thin slices in a bowl. Then mix lemon vinegar, sunflower oil, cream, Maggi and a little salt in a small bowl, pour over the potatoes and mix carefully.
2. Fry the ham or jerky in a pan until crispy, add to the potatoes and mix carefully. Let the potato salad steep in the refrigerator for 2 hours or overnight.
3. The salad goes well with the barbecue season and with all meat dishes.