Fried Potato Salad

Remove the skin from the potatoes, rinse them, cut them into 3 mm thick slices and dry them well with kitchen roll. Heat plenty of olive oil in a large frying pan and fry the potatoes in it over high heat, turning until golden brown. Remove the peel from the onions, cut into rings and mix into the potatoes. Over high heat, lightly color, turn down the heat and roast, turning occasionally, until the carrots are crispy. Finally, add the garlic, peeled and sliced, and cook until golden, never brown.

Stir the Aceto Balsamic Vinegar and Madeira with salt and pepper and add the oil. Rinse the thyme, dry it and add the leaves to the marinade.

Drain the potatoes, onions and garlic on kitchen roll, then lay them out on a large platter and spread the marinade evenly over them.

Clean the mushrooms and grate them with a crockery stick, if possible do not rinse them. Now divide them into pieces or slices. Clean the leek, rinse and cut into rings. Frisée clean, rinse and dry and pluck into pieces. Mix everything loosely under diK potatoes. Remove the fat edges from the Parma ham and sprinkle it in strips over the leaf salad. Now bring to the table on the spot.

(Khb

June 97)

Tip: Always use an aromatic ham, it will add a wonderful touch to your dish!

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