Rustic potato salad with Black Forest ham
Boil the potatoes in their skins in salted water for about 20 minutes. Allow to cool, then peel and slice. Place the slices in a salad bowl. Slice the radishes and gherkin, and add to the potatoes with the diced Black Forest ham.
Briefly boil the vegetable stock with the spiced vinegar, add the mustard and mix well. Pour about half the stock over the salad and combine gently. Cover and leave to infuse for 10 minutes.
Now add the salad oil and season with salt. If the potato salad needs additional liquid, just add more vegetable stock. Now it’s time to enjoy!