Potato and pepper salad with cooked ham
easy
40 mins
40 mins
Ingredients
- 1 kg new potatoes
- 1 collar Spring onions
- 600 g red peppers
- 1 collar flat-leaf parsley and chives
- 1/2 bunch Thyme
- 1 Garlic clove
- 2 (150 g each) Mug of whole milk yoghurt
- 1-2 TABLESPOONS Milk
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 4 (50 g each) large slices of cooked ham
Directions
- 1
Wash potatoes thoroughly and cook in boiling water for about 25 minutes. In the meantime clean and wash spring onions and cut them diagonally into thin rings. Clean, wash and cut the peppers into small pieces. Wash the herbs and dab dry. Cut parsley into fine strips, except for a little bit for garnishing, and chives into small rolls.
- 2
Pluck the thyme leaves from the stalks. Peel garlic and chop finely. Stir yoghurt, milk and garlic until smooth. Season to taste with salt and pepper. Stir in herbs. Drain potatoes, rinse with cold water and peel. Cut potatoes into slices and mix with spring onions and paprika. Arrange salad on a large plate. Roll up ham slices to rolls and arrange on the plate.
- 3
Drain potatoes, rinse with cold water and peel. Cut potatoes into slices and mix with spring onions and paprika. Arrange salad on a large plate. Roll up ham slices to rolls and arrange on the plate. Add some herb-yoghurt sauce and garnish with remaining parsley. Remaining yoghurt sauce extra is enough
Nutrition Facts
310 kcal
42 g
6 g
21 g
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