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Batata-potato salad

  • 4 portions
  • 60 minutes
  • Gluten free

Ingredients

  • dijon mustard 1 teaspoon
  • dijon mustard 1/2 teaspoon (for mayonnaise)
  • eggs 3 (hard-boiled)
  • freshly ground pepper according to taste
  • ham 150 g
  • lemon juice 1 teaspoon (for mayonnaise)
  • olive oil ½ - ¾ cup (for mayonnaise)
  • pickles 3 middle sized
  • potatos 3
  • red onion 1
  • salt according to taste
  • salt according to taste (for mayonnaise)
  • sour cream 1 package
  • spring onion 2
  • sweet potatoes 4 smaller
  • wine vinegar 1 teaspoon (for mayonnaise)
  • yolk 2 (for mayonnaise)
Gluten free

Method

The batata and the potatoes should be cooked in peels.

In the meantime prepare the home-made mayonnaise: put all the ingredients into a bigger bowl
and with the help of a manual whisker whip it slowly ( move with the beater up
and down), until the mixture becomes mayonnaise. The finished mayonnaise put into the refigerator.

Peel the cooked batatas and potatoes, cut them into small cubes and put into a larger bowl.

Add the finely chopped onion and spring onion, ham, eggs cut into cubes, pickled cucumber, acid cream, home-made mayonnaise, salt and spices
and stir exerything thoroughly but carefully

Leave it rest for the overnight in the refrigerator and serve it for instance with our carp in garlic-ginger marinade.

Wishing you an enjoyable meal – the KetoDiet team.

Suitable as:

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