You will need:

Potatoes 1000 g
Sunflower refined oil 180 ml
Wine vinegar 40 ml
Sour cream 80 g
Mustard 3 tsp.
Cumin 1.5 tsp.
Onion (100g) ½ PCs.
Dry-cured ham 100 g
Parsley 10 g

Thoroughly wash the potatoes under running water, for this salad, choose a potato pink varieties and small size. Cover with cold water, add salt and then boil until tender, but do not seethe. Ready potatoes are still warm, cut into slices about 1 cm thick.

For the sauce, mix the sunflower oil without smell, wine vinegar or balsamic, sour cream, mustard, cumin, finely chopped onion, salt, pepper.

Potatoes to put in a large pot, cover with sauce. Allow to cool.

Dry-cured ham or smoked, cut into strips about 1 — 1.5 cm.

Gently stir in ham in the potatoes, add two-thirds of the parsley, serve or in a large platter or individual plates, top garnish with the remaining parsley. Cool by placing it in the refrigerator for about an hour. Serve the dish at room temperature.