Fried potato salad with ham and buttermilk dressing

Name: Fried potato salad with ham and buttermilk dressing
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Frisée salad; 1 kg waxy potatoes; 3 TABLESPOONS Olive oil; 6-7 Stem(s) Thyme; 50 g salted, roasted peanut kernels; 250 ml Buttermilk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS Sweet peppers; 7-10 Tbsp Sugar; 12 discs Serrano ham (approx. 10 g each)

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Frisée salad
1 kg waxy potatoes
3 TABLESPOONS Olive oil
6-7 Stem(s) Thyme
50 g salted, roasted peanut kernels
250 ml Buttermilk
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS Sweet peppers
7-10 Tbsp Sugar
12 discs Serrano ham (approx. 10 g each)

Directions

1
Clean and wash the salad, pluck into bite-sized pieces and drain. Peel, wash and thinly slice the potatoes. Heat 1 tablespoon of oil in a large, coated frying pan.
2
Fry the potatoes for 8-12 minutes while turning them brown and firm to the bite. Wash thyme, dab dry, pluck leaves from the stalks and chop. Chop the peanuts. Mix buttermilk with 2 tbsp. oil, season with salt, pepper, paprika and a little sugar.
3
Stir in thyme and about 3/4 of the peanuts. Season the potatoes with salt and pepper and put them in a bowl. Mix with dressing and salad. Season salad with salt, pepper and sugar. Pluck ham into bite-sized pieces, arrange on salad, sprinkle with rest of peanuts.