Herb potato salad with Black Forest ham

Serves 4

200 g boiled jacket potatoes, 1 half onion finely diced, 0.1 l beef bouillon or vegetable boullion, 2 tbsp apple cider vinegar, 2 tbsp sunflower oil, 150 g mixed herbs (e.g. parsley, chervil, rocket, dandelion etc.), 100 g Black Forest ham.


Roughly grate the jacket potatoes in a bowl. Braise the onion cubes in 1 tablespoon of oil, add the broth and bring to a boil. Add to the grated potatoes. Season with apple cider vinegar, salt and pepper.
Add the chopped herbs and the remaining sunflower oil, carefully fold in. Decorate with flowers (e.g. rose petals, violets, daisies, dandelions, pansies). Slice the Black Forest ham thinly and serve with it.

Per person: 160 kcal/670 kj