Summary

Ingredients

• 3 large potatoes
• 3 mushrooms, fresh
• 1 red pepper (s)
• 1 carrot (s)
• 1 onion (s)
• 3 pickles plus some juice
• 3 tablespoon mayonnaise
• 0.5 ½ tablespoon, leveled mustard
• salt and pepper
• Maggi
• 4 slices ham, raw

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Instructions

1. Clean and dice the carrot, mushrooms, bell pepper and onion and place on a piece of aluminum foil. Drizzle with a little olive oil, season with salt and pepper. Close to a packet and place in the oven for 20-30 minutes at 200 degrees.
2. Peel the potatoes and cook them until cooked.
3. Mix the mayonnaise with the mustard and a dash of cucumber liquid and add the sliced pickles. Cut the drained potatoes into slices and add to the dressing with the vegetables. Pluck the ham into pieces and fold in. Season the salad with salt, pepper and Maggi to taste.
4. The salad tastes best warm to me.