Potato salad with ham

Ingredients

For the salad

• 6-7 new potatoes (700 g)
• 2000 ml water for the potatoes
• 5 eggs
• 1500 ml water for the eggs
• 1000 ml cold water for the eggs
• 1 medium green pepper (150 g)
• 10 g butter
• 500 ml cold water for the pepper
• 5 slices turkey ham (100 g)
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon Vegeta seasoning

For the mayonnaise

• 2 raw egg yolks
• 1 cooked egg yolk
• 1 tablespoon mustard
• 8 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 g salt

Preparation

1. Rinse the potatoes and put them whole, with the skin on, in a pot with 2000 ml water. Boil for 20 minutes, until a fork slides into them easily, then drain, peel them with a fork and cut them into cubes. 2. Put the 5 eggs in a pot with 1500 ml water and boil for 10 minutes, until hard-boiled. Transfer them to 1000 ml cold water for 5 minutes, peel them and cut them into slices, setting aside one yolk for the mayonnaise. 3. Cut the pepper lengthwise. In a thin-bottomed skillet, melt the butter over low heat for about 1 minute. Add the pepper and cook for 8 minutes, turning it, until softened and browned in spots. Transfer it to 500 ml cold water for 5 minutes, peel off the skin and chop it finely. 4. Cut the turkey ham into thin strips. Put the potatoes, egg slices, pepper and ham in a large bowl. 5. For the mayonnaise, mix 2 raw egg yolks with the cooked yolk, mustard, lemon juice and 1 g salt. Gradually add the oil, one tablespoon at a time, stirring constantly. 6. Season the salad with 1 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon Vegeta seasoning. Add the mayonnaise and mix gently.