Potato-pumpkin salad

Ingredients for 5 servings:

• 1 ½ kg potatoes, waxy
• 2 cups mayonnaise (Grandma’s stirred mayonnaise from Rüma, refrigerated section)
• 1 small onion(s)
• 200 g cooked ham
• 5 medium-sized eggs, hard-boiled
• 1 jar pumpkin flesh, chopped, sweet and sour pickled
• 150 ml milk
• salt and pepper
• Paprika powder

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

A potato salad with mayonnaise with a twist

First, boil the potatoes, let them cool, peel them, and cut them into small pieces. Then, peel the eggs, chop them, and add them to the potatoes. Next, dice the onion and ham, add them to the potatoes, and drain the pumpkin pieces. Season with salt, pepper, and paprika, and stir everything together. Take the mayonnaise from the tubs and put it in a measuring jug. Add the milk, a little salt, pepper, and paprika, and stir until smooth. Finally, pour the mixture over the potato salad and stir well. Tip: The salad tastes especially delicious if it’s refrigerated for a few hours.