Potato salad

1. Wash the potatoes and cook in lightly salted water, covered, at low heat until tender, approx. 30 min. Place the ham in 150 ml water and let it boil for 5 min., then allow it to cool briefly in the cooking liquid. Peel the onions and dice finely. Remove ham from the cooking liquid and cut into small cubes. Heat the hemp oil in a pot and lightly roast the ham cubes at medium heat. Add diced onions and cook for another 2–3 min. Deglaze with the ham cooking liquid and simmer for 5 min. Add vinegar and season the cooking liquid with salt and pepper.
2. Drain the potatoes, rinse briefly, peel while still warm, and slice thinly into a bowl. Gradually mix with the ham-onion liquid. If any liquid is left over, keep aside. Wash and trim the spring onions and slice into thin rings. Dice the gherkins finely and mix them along with the spring onions and the pickle juice into the potato salad. Let the salad rest briefly before serving. If necessary, mix in a little more of the leftover liquid or vegetable broth—the salad should never be too dry. Add salt and pepper to taste and garnish with quartered eggs.

Enjoy your meal!