1 pound potatoes
0,25 pound leeks, white anf green parts
2 celery stalks
1 lagre apple
0,25 cups vegetable oil
2 tbsp vinegar
1 tbsp honey
1 tbsp prepared horseradish
salt and pepper to taste
0,25 pounds ham
Peel the potatoes and boil them until done. Let cool.
Cut the boiled potatoes, leeks, apple and celery stalks into small cubes. Put them into a large serving bowl.
In a separate small bowl mix the oil, honey, vinegar, horseradish, salt and pepper. POur the mixture on top of the vegetables and mix well. Refrigerate for 1-2 hours.
Before serving, cut the ham into thin slices and decorate the salad with them. Omit this part for a vegetarian version.
Photo courtesy Incase via Flickr