Potato Salad with Eggs and Ham

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

Adjust the salad to your taste. Add cheese and pickles if desired, and parsley can be replaced with chives or dill.

Thoroughly wash the potatoes under running water (scrub them if necessary). Cut them into smaller pieces. Cut the ham slices into smaller chunks. In a small bowl, mix mayonnaise, yogurt, salt, and pepper.
Gently place the eggs into a cup with cold water. Place the cup on the stove and wait for the water to boil. Once the water boils, remove the cup from the heat and let the eggs sit in the hot water for exactly eight minutes, then drain and rinse them with cold water.
Place a pot with a larger amount of salted water on the stove and bring it to a boil. Add the potato pieces to the boiling water and cook for about 8 minutes or until the potatoes are tender. Check with a sharp knife to see if the potatoes are cooked through. Drain the cooked potatoes well.
Clean the spring onions, wash them, and cut them into smaller pieces. Rinse the parsley, shake it dry, and finely chop it. Peel the cooled eggs and slice them into rounds.
In a large bowl, combine the potatoes, spring onions, ham, and parsley. Pour the yogurt and mayonnaise mixture over the top and mix well. Add the eggs and gently mix everything together once more. Serve the salad while still warm.