Potato salad special

Ingredients for 4 servings:

• 4 medium-sized potatoes, waxy
• 1 large carrot(s)
• some salt
• 1 apple, rosy-cheeked
• some lemon juice
• 4 cucumber(s) , (pickles)
• 250 g ham, cooked, spicy
• 1 m.-sized onion(s)
• 1 lemon(s), the juice
• some pepper, white
• 3 tbsp oil (walnut oil)
• 2 tbsp syrup (agave) or other sweetener
• 100 g natural yogurt
• 50 g mayonnaise
• 1 bowl of cress
• 4 tsp capers, small

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

the slightly finer variant

Wash the potatoes and cook with the skin on for about 20 minutes. Peel the carrot and add it to the potatoes for the last 10 minutes and cook. Drain the potatoes and carrot, rinse them, and let them cool. Peel the potatoes. Slice the carrot and potatoes. Wash the apples, quarter them, remove the cores, and cut them into thin wedges. Drizzle with a little lemon juice. Slice the cucumber. Cut the ham into thin strips. Peel the onion, halve it, and also cut it into thin strips. Divide all ingredients between 4 plates and arrange attractively. Mix together the oil, pepper/salt, lemon juice, and sweetener, then drizzle over the salad. Mix the yogurt with the mayonnaise and place a dollop in the middle of the salad and garnish with a sprig of garden cress. Sprinkle with capers to serve.