Creamy Potato Ham Salad

Bring a pot of water to a boil.

Add the potatoes to the pot and let simmer for approx. 20 minutes until the potatoes are cooked. Drain the let cool.

• 10.6 oz Potatoes (w/o skin)

Dice the ham. Heat the canola oil in a non-stick frying pan over medium heat and fry the ham until golden brown and crispy and set aside.

• 2.6 oz Ham, smoked

Finely chop the onion, slice the gherkins and put them both in a bowl.

• ½ Onion, yellow (~ 1.4 oz)
• 3 Gherkins (~ 2.1 oz)

Cut the potatoes into thin slices and add to the bowl.

Mix the vinegar, mustard, olive oil and vegetable broth in a bowl until smooth, pour over the potato salad and mix well.

• 1 Tbsp White vinegar
• 1 tsp Yellow mustard
• 2 tsp Olive oil
• 1⁄3 cup Vegetable broth

Finely chop the chives. Season the potato salad with salt and pepper and top with the chives and ham.

• ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)
• Salt
• Black pepper

Enjoy your meal!