Creamy Potato & Ham Salad

This simple dish made with boiled potatoes is ideal for parties, picnics, barbecues and family gatherings.

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500 g (1 lb) Potatoes

2 Carrots

1 Onion

4 Medium Eggs

1 Can of Peas (200 g/0.45 lb)

250 g (½ lb) Ham

200 g (0.45 lb) Gherkins

250 g (½ lb) Mayonnaise

350 g (¾ lb) Sour Cream

Salt & Pepper to Taste

1. Hard boil the eggs.

2. Meanwhile wash and peel potatoes and carrots. Place them in a pot of salted boiling water, reduce the heat to low-medium and cook until soft. Once the eggs and vegetables are cooked, drain the water and let them cool completely.

3. Now dice the potatoes and carrots. Finely chop the onion, gherkins and eggs.

4. Mix everything in a large bowl, add sour cream and mayonnaise. Season with salt and pepper and mix until well combined.

5. Refrigerate at least an hour before serving (for the best taste let it sit in your fridge overnight).

6. Enjoy!

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