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
  • chive
  • 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.

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Recipe Name
Potato salad with roasted carrots
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Bartek & Sylwia

SamaSzama is our joint project of an online culinary book, which is to cover the dishes for the whole year. What counts are the ingredients of good quality, great taste but also the simplicity of preparing meals. We hope that you will like our recipes.

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