Artichoke and potato salad

Name: Artichoke and potato salad
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 200 g baby potatoes; 7-10 Tbsp some pink berries; 1-2 TABLESPOONS Vinegar; 1 TEASPOON medium hot mustard; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Sugar; 1 tsp (5 g) Olive oil; 2 (approx. 100 g; can/glass) Artichoke Hearts; 50 g cooked ham; 1-2 stem(s) Parsley; 1-2 stem(s) Basil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

200 g baby potatoes
7-10 Tbsp some pink berries
1-2 TABLESPOONS Vinegar
1 TEASPOON medium hot mustard
7-10 Tbsp salt, white pepper
7-10 Tbsp Sugar
1 tsp (5 g) Olive oil
2 (approx. 100 g; can/glass) Artichoke Hearts
50 g cooked ham
1-2 stem(s) Parsley
1-2 stem(s) Basil

Directions

1
Wash the potatoes thoroughly and cook covered for about 20 minutes. Lightly mash the pink berries. Mix with vinegar, 3 tablespoons of water, mustard, salt, pepper and a little sugar. Whip the oil into it
2
Potatoes quench, peel and cut into slices. Mix loosely with the salad dressing. Leave to cool a little bit
3
Drain the artichokes and cut into slices. Finely dice the ham. Wash the herbs. Pluck off except for something to garnish, chop finely
4
Carefully fold the artichokes, ham and herbs into the potatoes. Cover and leave to stand for at least 1 hour. Season to taste and garnish with remaining herbs
5
Artichoke hearts are available loose at the salad bar. If they are pickled in oil, dab well with kitchen paper