Marinated potatoes with beetroot

Name: Marinated potatoes with beetroot
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g waxy potatoes; 1 medium onion; 1/2 bunch Chives; 1 (approx. 75 g) slab; 7-10 Tbsp cooked ham; 100 g beetroot (from; 7-10 Tbsp the glass; e.g. bullets); 2-3 TABLESPOONS White wine vinegar; 1 TEASPOON clear broth (instant); 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Oil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g waxy potatoes
1 medium onion
1/2 bunch Chives
1 (approx. 75 g) slab
7-10 Tbsp cooked ham
100 g beetroot (from
7-10 Tbsp the glass; e.g. bullets)
2-3 TABLESPOONS White wine vinegar
1 TEASPOON clear broth (instant)
7-10 Tbsp white pepper
7-10 Tbsp Sugar
2 TABLESPOONS Oil

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Quench and remove the skin. Let the potatoes cool down completely
2
Peel and slice the onion or cut into very thin rings. Wash the chives and, except for a few tips, cut into small rolls. Dice the ham. Cut potatoes and beetroot into thin slices
3
Heat vinegar, 1/8 l water and broth. Season to taste with pepper and sugar. Pour hot over the potatoes and leave to soak for approx. 10 minutes
4
Carefully mix in the oil, onion, chives and ham. Serve with beetroot and garnish with chopped leek tips
5
Drink: Wine spritzer