Preparation of the Country Salad

• Wash the potatoes well and cook them with the skin starting in cold salted water.

  Meanwhile, trim the green beans and wash them. 

  

• Once the potatoes are ready, drain them with a slotted spoon and immerse the green beans in the same water. Boil them until tender. If you manage to calculate the cooking time of the potatoes well, you could also cook both vegetables at the same time. I don’t do this because I always risk that one is less cooked than the other.

  

• Drain the green beans and rinse them under cold water, then spread them out on a towel or paper towels.

  

• Cut the cooked ham into cubes. 

  

• In a pan, heat a drizzle of oil and brown the ham cubes until golden. Then remove them from the pan and set them aside.

  

• Remove the roots and outer sheath from the spring onion and cut the white part into rings. Soak them in a small bowl with water and a tablespoon of white vinegar.

  

• Cut some leaves of the spring onion into rings.

  

• Put the soft fresh cheese in a small bowl and season it with two generous pinches of salt, a good grind of black pepper, and the spring onion leaf rings. Mix well, then add the yogurt and perfectly blend the ingredients. 

  

• Peel the potatoes and cut them into pieces. Also, cut the green beans into pieces. Drain the spring onion, rinse it under running water, and dry it by patting it with kitchen paper. 

  

• Finally, transfer the potatoes, green beans, ham cubes, and spring onion rings into a large salad bowl. 

  

• Season to taste with salt, pepper, and a drizzle of oil, then add dollops of sauce here and there and serve. Enjoy! Paola

  

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