Summary

Ingredients

For the salad:

• 6 slices cooked ham
• 4 egg (s)
• 400 g potato (s)
• 80 g peas, frozen
• 6 radishes
• 2 apples, Elstar
• 4 spring onion (s)
• 4 pickled cucumber (s)
• 30 ml cucumber water
• 4 tablespoon garden cress
• some salt and pepper

For the mayonnaise:

• 1 egg (s)
• 100 ml olive oil
• 2 tablespoon lemon juice
• 1 teaspoon mustard
• 1 pinch (s) salt

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Instructions

1. Wash the potatoes thoroughly and cook them in salted water for about 20 minutes, possibly the day before. Let the potatoes cool, peel them and then cut them into slices. Boil the eggs for approx. 10 minutes, quench, allow to cool, peel and cut in half lengthways. Thaw the peas. Wash and clean the spring onions and cut into rings. Wash and clean the radishes and cut into thin slices. Wash the apples, cut in half, remove the core and cut into thin wedges. Drizzle with a little lemon juice to prevent them from turning brown. Drain, quarter and roughly chop the pickles.
2. For the mayonnaise, put the olive oil, egg, lemon juice, mustard and a little salt in a tall container. Put a hand blender into it and let it run without moving it until the ingredients have mixed well and become creamy. Then slowly move the hand blender up and down until the last ingredients are well combined and creamy.
3. Put the mayonnaise in a large bowl. Add the cucumber water, a little pepper and salt and mix everything gently. Then add the potatoes, peas, spring onions, radishes and cucumber and mix gently. Then let the salad stand for at least 15 minutes.
4. Arrange the salad on plates. Place the egg halves and the apple wedges alternately on the salad. Sprinkle the salad with a little pepper. If necessary, cut the ham in half or fold in a whole slice and place on the salad. Then sprinkle the plates with the cress and serve immediately.