Potato and Bean Salad with Watercress and Smoked Ham
Scrub potatoes and cook for 20-25 minutes in salted water. Rinse green beans, trim and halve. Cook in boiling salted water for about 8-10 minutes. Drain beans and rinse in cold water, drain well.
Heat vegetable broth. Drain and peel potatoes, cut into pieces. Pour broth over potatoes and let soak for 30 minutes. Place potatoes into glasses.
Peel shallot and chop finely. Whisk vinegar with mustard and olive oil and season with salt, pepper and sugar. Add marinade and shallot to potatoes and let soak for 10-15 minutes.
Rinse and dry cress. Rinse tomatoes, thread some tomatoes on wooden skewers and halve the rest. Cut ham into strips. Season potatoes to taste. Combine halved tomato, smoked pork, green beans and cress loosely, place over potato salad and serve garnished with tomato skewers.