German-Style Potato and Ham Salad

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This German-style potato and ham salad is a sophisticated and hearty take on a classic European favourite. Unlike traditional creamy variations, this high-protein dish features a vibrant mix of tender red potatoes, crisp asparagus, and salty Black Forest ham. The addition of sweet gherkins and fresh parsley provides a bright, herbal lift that perfectly balances the savoury elements. It is an ideal choice for those seeking a satisfying meal that feels both rustic and refined.

Served warm, the salad is brought together with a punchy, cooked dressing made from white vinegar, Dijon mustard, and the smoky richness of rendered bacon fat. It makes a fantastic standalone lunch or a substantial side dish for an outdoor gathering or Sunday feast. Using seasonal asparagus adds a wonderful crunch, making this a nutritious, homemade option that is as colourful as it is delicious.

Ingredients for German-Style Potato and Ham Salad

1.4kg medium (2 to 3 inches in diameter) red boiling potatoes, scrubbed well
450g medium asparagus, trimmed
5 bacon slices (140g), cut into 1/2-inch pieces
140g sliced Black Forest or other baked deli ham, slices stacked and cut in half lengthwise, then cut crosswise into 1/3-inch-wide strips
2 celery ribs, cut into 1/4-inch dice (160g )
160g finely chopped sweet onion such as Vidalia
1/2 cup chopped fresh parsley
1/3 cup finely chopped sweet gherkin pickles
45 मिलीलीटर जैतून का तेल
7 tablespoons distilled white vinegar
2 चम्मच चीनी
1 चम्मच डिजॉन सरसों
1 1/4 teaspoons salt
1/2 चम्मच काली मिर्च

How to make German-Style Potato and Ham Salad

Steam potatoes in a vegetable steamer set over 1 inch of boiling water in a wide 4- to 5-quart pot, covered, until tender when pierced with a paring knife, 20 to 25 minutes. Transfer to a cutting board.

Meanwhile, cook asparagus in a wide 4- to 5-quart pot of boiling salted water, uncovered, until just tender, about 3 minutes. Transfer asparagus with tongs to a bowl of ice and cold water to stop cooking, then drain and pat dry. Cut off and reserve tips, then cut stalks into 1-inch pieces. Add tips and stalks to a large bowl.

Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden and crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain, reserving bacon drippings in skillet.

Once potatoes have cooled to warm, cut into 1/2-inch-thick slices. Add to bowl with asparagus, along with bacon, ham, celery, onion, parsley, and pickle.

Return skillet with bacon drippings to moderately high heat. Add oil, then whisk in vinegar, sugar, mustard, salt, and pepper and cook, stirring and scraping up brown bits, 30 seconds. Immediately pour hot dressing over potato salad and toss to coat.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.