John Myers
Ingredients for 4 servings:
- 8 m.-sized potatoes
- 6 large mushrooms
- 1 zucchini
- 1 red bell pepper(s)
- 1 package of feta cheese (200 g)
- 1 package of ham (Serrano, 80 g)
- some parsley
- some chives
- 2 tbsp oil
- 1 tbsp vinegar
- salt and pepper
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
quickly made without mayonnaise
Boil the potatoes with their skins on, peel them, and slice them thinly. Dice the mushrooms, zucchini, bell pepper, and onion and fry them in a non-stick pan without oil. Season with salt and pepper. Don’t let the vegetables get too soft; stir them into the sliced potatoes while they’re still warm. Finely chop the feta cheese, ham, and herbs and add them to the potato salad. Drizzle with vinegar and oil and season with a little more salt (feta cheese and ham are already quite salty) and pepper. Spring onions can also be used instead of onions. The potato salad tastes best when freshly prepared and still lukewarm.
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