Ingredients

• 4 potatoes
• 4 eggs
• 4 pickled cucumbers
• 100 g thinly sliced bacon or Parma ham
• chives
• mayonnaise dressing: 2 tablespoons mayonnaise, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon mustard, salt and pepper
• fresh parsley for garnish

Preparation

1. Peel potatoes (scrape young potatoes). Cook until tender in lightly salted water. Drain, cool and cut into slightly larger cubes.
2. Cook eggs soft-boiled (place in a pot of water, bring to a boil and cook for 5 minutes from boiling, then pour cold water), peel and cut into quarters. Cut pickled cucumbers into cubes.
3. Cut bacon or ham into cubes and brown in a pan over low heat (cook bacon for about 10 minutes, Parma ham for less time, about 3 minutes, preferably with a bit of olive oil added).
4. Mix all ingredients of the mayonnaise dressing.
5. In a wide salad bowl, arrange: potatoes, eggs, cucumbers, sprinkle with chives and pour dressing over. Top with browned bacon or Parma ham. Garnish with fresh parsley.