Remove the peel from the cooked potatoes, cool and cut into slices about 5 mm thick. Heat the clarified butter in a frying pan and fry the potatoes until golden brown. Add the diced shallots and garlic and fry for a while. Remove the peel from the peppers, remove the seeds, dice them, add them to the potatoes and fry them once.
Peel, core and dice the apples. Also dice the salami and put both in a suitable bowl. Add the sautéed meat. Add the parsley, marinate with white wine vinegar, clear soup and walnut oil and season with salt and chili from the spice mill.
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Tip: Instead of clarified butter, you can use butter in most cases.
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