Potato salad with ham

Turn on the preheated oven to 180 degrees to bake the vegetables for the salad. Wash carrots and 3-4 potatoes thoroughly. Put in a baking dish without peeling. Don’t add salt and oil. Cover vegetables with foil so that they do not burn and cook evenly.

Bake the potatoes for 30 minutes so that they do not fall apart during the slicing process, cook the carrots a little longer until they become soft. Check the readiness of vegetables in 30 minutes.

When carrots and potatoes are ready – let them cool. Don’t peel the vegetables. Cut them into fairly large pieces.

Cut the ham into the same pieces as the carrots and potatoes.

Put sliced vegetables and ham in a bowl. Add 100 g of olives. I didn’t cut the olives, but you can do that if you wish.

Break 50 g of walnuts with your hands. You can also chop them with a knife or rolling pin, but keep in mind that they shouldn't be chopped finely. Add nuts in a bowl to the other ingredients, they will give a nice variety of structures in the dish.

Wash 10 sprigs of dill, separate the greens from the stems and chop finely. Peel 2 cloves of garlic and also chop them.

Put dill and garlic in a separate bowl, add 150 g of yogurt and a pinch of salt. Stir and season the salad. Add ½ tsp. ground coriander, salt and pepper to taste, stir the salad again. Be careful with salt, because the salad already contains olives and ham, which are salty.