Spaghetti Salad with Ham and Leek
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 4 hrs 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 700 g spahetti
- 2 leeks, thin or 1 thick
- 400 g cooked ham
- 1 cup sour cream
- 1 bottle tartar sauce
- 2 teaspoons, heaped herbs, dried (salad herbs)
- 2 teaspoons dill, dried
- 1 teaspoon Maggi
- 0.25 liter ¼ beef broth or vegetable broth
- 3 tablespoon oil
- 1 ½ tablespoon vinegar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti al dente according to the instructions on the packet.
- In the meantime, mix the salad herbs with the dill, Maggi, vinegar, oil and sour cream, then add the tartar sauce and stir in as well.
- Cut the ham into small cubes and the leek into thin half rings, add both to the dressing and stir everything together.
- Strain the pasta and cool under cold water. Add to the other ingredients and refrigerate the salad for 4-5 hours or overnight.
- Before serving, pour the cold broth over it, mix everything well and season with salt and pepper.
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