Potato salad

Name: Potato salad
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 250 g waxy potatoes; 7-10 Tbsp Salt; 1-2 medium-sized onions; 1 collar Chives; 75 g Virginia ham; 100 g Beetroot balls (from the glass); 3 TABLESPOONS Wine vinegar; 1 TEASPOON clear broth (instant); 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Oil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

250 g waxy potatoes
7-10 Tbsp Salt
1-2 medium-sized onions
1 collar Chives
75 g Virginia ham
100 g Beetroot balls (from the glass)
3 TABLESPOONS Wine vinegar
1 TEASPOON clear broth (instant)
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS Oil

Directions

1
Wash the potatoes and cook in boiling salted water for 15-20 minutes. Then rinse with cold water and peel. Peel onions, slice very thin. Wash the chives. Cut off tips about 10 cm long. Cut the rest into very small rolls. Dice ham.
2
Cut beetroot and potatoes into slices. Heat vinegar and broth. Season with salt, pepper and sugar. Pour over the potatoes while still hot. Carefully fold in onions, beetroot, small chives rolls, diced ham and oil. Serve sprinkled with the chives