Potato salad with mustard dressing, watercress and ham

Name: Potato salad with mustard dressing, watercress and ham
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg new potatoes; 7-10 Tbsp Salt; 2 Eggs (size M); 2 Shallots; 1 TABLESPOON Oil; 3-4 Tbsp Cider vinegar; 150 ml Meat broth; 1 1/2 TABLESPOONS coarse mustard; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 3 Stalk parsley; 4 Radishes; 200 g Watercress; 12 thin slices of cooked ham (approx. 3 g each)

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg new potatoes
7-10 Tbsp Salt
2 Eggs (size M)
2 Shallots
1 TABLESPOON Oil
3-4 Tbsp Cider vinegar
150 ml Meat broth
1 1/2 TABLESPOONS coarse mustard
7-10 Tbsp Sugar
7-10 Tbsp Pepper
3 Stalk parsley
4 Radishes
200 g Watercress
12 thin slices of cooked ham (approx. 3 g each)

Directions

1
Wash the potatoes thoroughly and cook in salted water for about 20 minutes. Put eggs in boiling water and boil them hard for about 10 minutes
2
For the vinaigrette, peel and finely dice the shallots. Heat oil in a pot and sauté shallots for about 2 minutes. Deglaze with vinegar and stock and simmer for about 3 minutes. Stir in mustard, season to taste with salt, sugar and pepper, cool down. Wash parsley, shake dry. Pluck off leaves and chop finely. Mix into the vinaigrette
3
Clean and wash the radishes and cut them into fine slices. Clean and wash the watercress and remove the leaves. Drain the potatoes, let them cool down a bit and cut them in half. Mix the radishes, watercress, potatoes and vinaigrette. Peel and quarter the eggs. Fill salad into bowls. Place 2 egg slices and 3 slices of ham on each salad and serve immediately