Potato and ham salad

Name: Potato and ham salad
Cook time: 1 h
Total time: 1 h
Yield: 7
Ingredients: 1.2 kg waxy potatoes; 1 collar Chervil, marjoram, parsley and basil; 300 g ripened cream; 2 TABLESPOONS White wine vinegar; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g frozen princess beans; 1 collar Radishes; 200 g Black Forest Ham (cut wafer-thin)

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 7

1.2 kg waxy potatoes
1 collar Chervil, marjoram, parsley and basil
300 g ripened cream
2 TABLESPOONS White wine vinegar
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g frozen princess beans
1 collar Radishes
200 g Black Forest Ham (cut wafer-thin)

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. In the meantime, wash the herbs and dab dry. Pluck the leaves from the stems and chop them coarsely, except for some parsley for garnishing. Puree the herbs, sour cream and vinegar in the universal chopper. Gradually fold in the oil. Season with salt and pepper. Cook the beans in boiling salted water for 4-5 minutes.
2
Clean, wash and dry radishes and cut into fine slices. Drain potatoes, quench and let cool down a little. Peel potatoes and possibly cut in half. Mix potatoes and herb sauce. Roll up the ham into florets. Mix all ingredients and arrange in a bowl. Garnish with parsley
3
With 8 people: