Green Potato Salad
with Lamb's Lettuce, Prosciutto and Apple
|Saturated Fat Acids||1.4 g|
|Sugar added||0 g|
|Bread exchange unit||2.5|
Rinse the potatoes and cook for 20-25 minutes in boiling water. Then drain, rinse under cold water, peel and let cool.
Cut cooled potatoes into slices, season with salt and place in a bowl. Peel the onion and chop finely.
Boil the diced onion with apple cider vinegar and broth in a small pot, then pour over the potatoes while hot.
Add oil and toss to combine. Let stand for 30 minutes, mixing occasionally.
Rinse lamb's lettuce thoroughly and spin dry. Rinse chives, shake dry and cut into small rings.
Rinse apple, remove seeds and cut into thin strips.
Cut the prosciutto into thin strips.
Season potato salad to taste with salt and pepper. Add lamb's lettuce, chives, prosciutto and apple slices to the salad and mix thoroughly before serving.