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🥗 Classic Potato and Carrot Salad with Ham

365 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 800 g
• salt pinch
• carrots 3 pcs
• peas, frozen 100 g
• eggs 3 pcs
• onions, yellow 1 pc
• pickles 2 pcs
• boiled ham 100 g
• mayonnaise 150 g
• pepper, black ground pinch

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into small cubes.
3. 3. Place the potato cubes in a pot with salted water.
4. 4. Bring the water to a boil and cook the potatoes for about 20 minutes.
5. 5. Wash the carrots, peel them, and remove the ends.
6. 6. Slice the carrots diagonally.
7. 7. Add the carrot slices to the potatoes after about 15 minutes of cooking time.
8. 8. Cook the carrots and potatoes together until done.
9. 9. Add the peas in the last 2 minutes.
10. 10. Drain the vegetables in a colander and let them drip dry.
11. 11. Bring 1 liter of water to a boil in a pot.
12. 12. Boil the eggs in it for about 7 minutes until hard-boiled.
13. 13. Drain the water and shock the eggs with cold water.
14. 14. Peel the eggs and cut them into wedges.
15. 15. Halve the onion, peel it, and dice it finely.
16. 16. Drain the cucumber and dice it as well.
17. 17. Cut the ham into small cubes.
18. 18. Mix the mayonnaise in a bowl with 2 tablespoons of cucumber water.
19. 19. Season the mayonnaise mixture with salt and pepper and adjust to taste.
20. 20. Add the drained potatoes, carrots, and peas to the mayonnaise.
21. 21. Add the cut eggs, onion cubes, cucumber cubes, and ham.
22. 22. Gently mix all ingredients together.
23. 23. Let the salad marinate in the refrigerator for about 2 hours.
24. 24. Taste the salad again before serving and adjust seasoning if needed.
25. 25. Serve the salad and enjoy!

Nutrition per serving

• kcal: 365
• Protein: 18 g · Fett/Fat: 22 g · Carbs: 27 g