Potato salt with ham and eggs

Czech EM
for 4 people

600g potatoes (fest kochenend, for boiling)
200g Erbsen, chilled
1 chunk of Hinterschinken, about 150g
4 big Essiggurken (picked cucumbers)
3 eggs, hard-boiled

Sauce
50g creme fraiche
50g mayonnaise
1 tbsp mustard
10ml Essiggurkenwasser
salt, pepper
mild paprika powder

1. Cook potatoes with skin for 50 minutes. Leave to cool. Peel skins and cut into 5mm thin slices. Season with salt, pepper and paprika. Mix potatoes with sauce. Leave for 30 minutes. Potatoes need only 10 minutes if cooking in pressure cooker.

2. Soak Erbsen in salt water. Drain and slice. Cut ham and cucumbers into slices. Dice eggs and lay on salad. Sprinkle ham and cucumber slices on top.

Preparation time: 20 minutes, cooking 50 minutes, leave for 30 minutes.