Luxembourg: Schmandkartoffeln mit Schinkerl (Sour Cream Potatoes with Smoked Ham)

A substantial lunch or supper dish. The preferred ham is katenschinken, a cool-smoked smokehouse ham with only a little fat attached for flavor's sake.

Ingredients:

• 750 g potatoes

• 1 bunch fresh dill
• 400 g thick sour cream (the original recipe calls for schmand, the Luxembourg / northern German version of this)
• 200 g katenschinken or other slow-smoked ham, sliced
• 200 g mustard pickles (Available from major German brand names like Kühne, or make your own)
• 1/8 liter water (more if necessary)

Peel and cube the potatoes: then simmer them in the salted water for 10 minutes.

Stir the sour cream into the potatoes and allow them to stand and absorb it for 15 minutes.

Chop the mustard pickles into small cubes. Finely chop the dill. Stir the dill and chopped pickles into the potatoes (reserving a little dill as a garnish). Season to taste with salt and pepper.

Slice the katenschinken or other smoked ham into strips and toss with the potato mixture. Garnish with a few strips of ham on top and a final sprinkling of dill.