Potato Salad with Ham and Egg

Ingredients

• 800 g firm potatoes
• Salt
• 4 eggs
• 100 g mayonnaise
• 100 g yogurt
• 3 pickled cucumbers (with pickle brine)
• 2 tsp medium-hot mustard
• 2 tbsp wine vinegar
• pepper (ground)
• 2 Spring Onions
• 150 g cooked ham
• Cress (for garnish)

Instructions

1. 1.

   Peel, wash and cut the potatoes into about 1 cm cubes. Boil in salted water for approximately 15 minutes until tender. Drain, rinse well, and let cool.

2. 2.

   Meanwhile, hard boil the eggs for about 10 minutes, shock them in cold water, and peel. Quarter one egg lengthwise for garnish and halve the remaining eggs. Separate yolks into a bowl. Chop the whites finely. Lightly mash the yolks with a fork, then stir in mayonnaise, yogurt, 2–3 tbsp pickle brine, mustard, and vinegar; season with salt and pepper.

3. 3.

   Drain the cucumbers, slice a few for garnish, and dice the rest. Slice the spring onions into thin rings. Dice the ham. Mix the diced potatoes, chopped whites, spring onion rings, cucumber cubes, and ham into the dressing. Taste and adjust seasoning. Transfer to a serving bowl, top with the remaining egg halves, cucumber slices, and cress, then serve.