A simple, tasty and filling potato salad is always a great idea for a starter, a dish accompaniment or even the main course itself.
Carrots are a rich source of carotenoids (compounds which are the dyes responsible for the orange colour of carrots and antioxidants). Beta-carotene ensures proper functioning of eyesight, strengthens immunity, as well as supports the treatment of acne and delays the appearance of wrinkles.
- 5 cooked potatoes
- 4 medium cucumbers (or pickled)
- 3 carrots
- 5-6 slices of Parma ham
- handful of sunflower seeds
- 4 tablespoons of natural yoghurt
- 1 teaspoonful of mayonnaise
- 1 teaspoon of olive oil
- salt and pepper to taste
Peel the potatoes and place them to cook. During this time peel and cut into carrots. On a baking tray lined with baking paper, sprinkle with carrot and olive oil (you can also season as you like). Bake until soft and browned. At the end of baking, put a few slices of Parma ham on the baking tray next to it so that crisps are formed. Roast the sunflower seeds by throwing them on a dry pan on a large fire.
When the vegetables are cooked/baked and cooled, cut all the cubes. Add chives, sunflowers and crumbled ham chips. Season everything together with mayonnaise yoghurt sauce.