American-style potato salad with eggs

Peel the 500 g of potatoes with a knife on a cutting board. Cut them into cubes of about 2 cm so they cook evenly.

Put the potato cubes in the saucepan with cold salted water. Bring to a boil, then lower the heat and let them simmer, covered, for 15 min, until tender.

Lower the 3 eggs into the same saucepan of boiling water as the potatoes. Let them cook for 10 min for hard-boiled eggs, then cool them under cold water before peeling.

Wash the celery and cut it into small cubes. Thinly slice half of the red onion and cut the pickles into rounds.

In the large bowl, mix the mayonnaise with the mustard, the rest of the sliced red onion, the diced celery, the pickle rounds and the diced ham.

Drain the cooked potatoes with a slotted spoon or a colander. Let them cool for 2 min before adding them to the bowl.

Roughly chop the peeled hard-boiled eggs and add them to the bowl. Mix gently with a wooden spoon so you don't mash the potatoes.

Wash and chop the fresh parsley. Sprinkle it over the salad before serving for a fresh touch.