Potato salad with Serrano ham

Name: Potato salad with Serrano ham
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g waxy potatoes; 300 g small mushrooms; 300 g small chanterelles; 4 TABLESPOONS Wine vinegar; 1 TABLESPOON Mustard; 1 TABLESPOON Honey; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 TABLESPOONS dry sherry; 4 discs (approx. 60 g) Serrano ham; 1/2 bunch Spring onions; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g waxy potatoes
300 g small mushrooms
300 g small chanterelles
4 TABLESPOONS Wine vinegar
1 TABLESPOON Mustard
1 TABLESPOON Honey
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 TABLESPOONS dry sherry
4 discs (approx. 60 g) Serrano ham
1/2 bunch Spring onions
baking paper

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Clean the mushrooms, wash them and halve them according to size. Wash and clean the chanterelles. Mix vinegar, mustard and honey.
2
Stir in 4 tablespoons of oil drop by drop. Season to taste with salt and pepper. Heat 2 tablespoons of oil in a pan. Fry the mushrooms on all sides for about 5 minutes. Deglaze with sherry and season to taste with salt and pepper.
3
In the meantime, place the slices of ham next to each other on a baking tray lined with baking paper. Cover with baking parchment and if possible weigh down with a second baking tray. Roast in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for about 10 minutes.
4
Rinse the finished potatoes under cold water, drain and peel the skin. Cut the potatoes into slices. Marinate potatoes with vinaigrette. Clean, wash and slice the spring onions.
5
Mix potatoes and onions. Arrange salad, mushrooms and ham on plates.