1. Peel the potatoes and carrots, cut them into large cubes, and place them in a pot covered with salted water. Bring to a boil and cook covered on medium heat for about 20 minutes.
2. Tear the lettuce leaves, wash them thoroughly, and let them drain. Wash the cucumbers and slice them, then lightly salt them in a bowl. Wash the parsley, shake it dry, pluck the leaves from the stems, and chop finely. Tear the ham into pieces as desired.
3. In a bowl, mix mustard, oil, vinegar, salt, and pepper together. Add the chopped parsley.
4. Bring 1 liter of water to a boil in a pot. Cook the eggs in the bubbling water for about 6 minutes. Then drain, rinse with cold water, and peel. Cut the eggs into wedges.
5. Drain the cooked potatoes and carrots, using the lid to assist. Add cream cheese and mash everything with a potato masher until smooth. Season with salt, pepper, and nutmeg.
6. Distribute the potato-carrot puree into bowls. Top with lettuce, eggs, and ham, then drizzle with the mustard dressing. The potato bowl is ready to serve.
Enjoy your meal!
Nutrition per serving
kcal: 484
Protein: 21 g · Fett/Fat: 23 g · Carbs: 48 g
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