Cooked Ham
with Rich
Russian Salad

20 mins


  • 8 slices of cooked ham
  • 300 g potatoes
  • 150 g carrots
  • 150 g frozen peas
  • 100 g string beans
  • 2 eggs
  • 5 pickled gherkins
  • one spoonful of pickled capers
  • 70 g mayonnaise
  • extra virgin olive oil
  • salt


Hard boil the eggs for 9 minutes, then let them cool down and remove the shell. Wash and chop the vegetables and cook them separately for 5-10 minutes in salted boiling water: they should still retain some crunch. Parboil the peas following the instructions on the packaging. Once warm, place them all together in a large bowl and season with a little oil and salt. Add the sliced gherkins, the drained capers and the diced eggs. Mix in the mayonnaise. Place in the fridge for three hours. When it is time to serve the dish, place the cooked ham and the Russian salad neatly on a plate.

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