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SUMMER RECIPE: GERMAN POTATO WITH HAM, PARSLEY, MUSTARD AND DILL CUCUMBERS



A lovely alternative to a South African potato salad – serve as a side dish or as a light meal on its own. A great plan with leftover ham and unbeatable when enjoyed with a glass of 2013 Leopard’s Leap Chardonnay.

Serves 4

Ingredients

20 baby potatoes, washed

salt and white pepper

2 tbsp olive oil

1 tbsp whole grain mustard

splash of white wine vinegar

2 medium dill cucumbers

5 slices gypsy ham, cut into ribbons

2 tbsp chopped parsley

½ red onion thinly sliced

Method

Place potatoes in a saucepot, cover with cold water and add a pinch of salt. Allow the potatoes to cook and remove from the liquid. Allow to cool and then peel the potatoes.

Slice the potatoes into quarters and season them with salt, pepper, olive oil, mustard and vinegar.

Add the chopped dill cucumbers, ham, parsley and onions to the well seasoned potatoes. The ingredients must be carefully mixed together. This recipe without the ham is suitable for vegetarians.

The German potatoes can be served immediately or kept in an airtight container in the fridge for a day.

 

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