Rustic potato salad with Black Forest ham

Boil unpeeled potatoes in salted water for about 20 minutes. Let cool, peel and cut into slices. Place in a salad bowl. Slice radishes and gherkin and add to potatoes with diced Black Forest Ham.

Bring 200 ml vegetable broth with the spiced vinegar briefly to a boil, add mustard, mix well. Pour about half of the broth over the salad and mix gently. Cover with a lid and leave to infuse for 10 minutes.

Now add salad oil and season with salt. If the potato salad needs more liquid, just add some of the remaining vegetable broth. And then it’s time to enjoy!

Shortcrust pastry:

200 g wheat flour

1 egg (class M)

1 pinch of salt

100 g cold butter

3 tablespoons cold water



200 g Black Forest Ham

4 eggs (class M)

250 ml whipped cream

1 pinch of salt, white pepper,

some nutmeg

125 g young Gruyère cheese

in one piece (or Emmental