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Ingredients
Potato Salad with Ham and Eggs
- Ingredients
- 800 grams young potatoes
- salt
- 4 eggs
- 100 grams Mayonnaise
- 100 grams Yogurt (0.1% fat)
- 3 Pickle
- 2 tsps medium spiciness Mustard
- 2 Tbsps Wine vinegar
- freshly ground peppers
- 2 scallions
- 150 grams Boiled ham
- Cress (for garnishing)
Peel and rinse potatoes, cut into 1 cm (approximately 0.5 inch) cubes. Cook in salted water for about 15 minutes. Drain and let cool.
Cook eggs for about 10 minutes until hardboiled, drain and peel. Cut one egg into quarters lengthwise for garnishing, halve the remaining eggs. take out yolks and place in a bowl. Chop egg whites. Mash yolks with a fork, add mayonnaise, yogurt, 2-3 tablespoons of pickling water, mustard and vinegar. Season with salt and pepper. Drain pickles, cut off few slices for garnishing, cut the rest into small cubes. Rinse and dry scallions, cut into thin rings. Cut ham into small cubes and combine with egg whites, scallions, pickles and potatoes. Toss salad wtih dressing. Season with salt and pepper to taste. Garnish with quatered egg, pickle slices and cress. serve.