Potato salad with herb cream

Name: Potato salad with herb cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg baby potatoes; 2 Eggs (size M); 1 collar Basil; 1 collar Thyme; 300 g Salad cream (36 % fat; e.g. Miracel Whip); 7-10 Tbsp white pepper; 1 glass Cornichons (filling quantity: 330 g; drained weight: 190 g); 250 g cherry tomatoes; 2 Federation Rocket; 50 g cooked ham in wafer-thin slices

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg baby potatoes
2 Eggs (size M)
1 collar Basil
1 collar Thyme
300 g Salad cream (36 % fat; e.g. Miracel Whip)
7-10 Tbsp white pepper
1 glass Cornichons (filling quantity: 330 g; drained weight: 190 g)
250 g cherry tomatoes
2 Federation Rocket
50 g cooked ham in wafer-thin slices

Directions

1
Cook the potatoes in boiling water for about 20 minutes. Cook eggs in boiling water for about 10 minutes. Drain both, rinse with cold water. Remove the skin from the potatoes. Let the potatoes cool down.
2
Wash the herbs, dab dry, put something aside for garnishing. Cut basil into strips, chop thyme finely and stir into the salad cream. Season to taste with pepper. Drain the gherkins, drain and cut into slices. Wash, clean and halve the tomatoes. Wash the rocket, dab dry and clean. Cut potatoes in half. Peel and slice the eggs. Mix all salad ingredients.
3
Wash the rocket, dab dry and clean. Cut potatoes in half. Peel and slice the eggs. Mix all salad ingredients. Arrange salad and cooked ham on a plate. Garnish with set aside herbs
4
Waiting time approx. 1 hour