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1
Make the potato salad: Peel the potatoes, cut into 2-3 pieces each and boil.
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2
Cut the ham into strips.
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3
Peel the cucumber in a stripe pattern, cut into 2 mm wide julienne, sprinkle with salt and leave for a while.
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4
Carefully put the eggs into boiling water, take out after 5 minutes and put into cold water, and peel.
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5
Cut the cream cheese into 1.5 cm dice.
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6
Poke a chopstick through a piece of potato and drain off the cooking water if it goes through easily.
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7
Return the potatoes to the pan over low heat and shake the potatoes around until they are floury.
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8
Put half the cream cheese in a bowl with the hot potatoes, ham, well squeezed out cucumber and quartered boiled eggs.
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9
Add 2 pinches of salt and a swirl of mayonnaise, and mix everything together.
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10
Drizzle in 1 tablespoon of vinegar, and mix so as to not crush the potatoes too much.
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11
Taste and adjust the seasoning with salt and vinegar.
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12
When the mixture has cooled down, chill in the refrigerator.
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13
Refrigerate the rest of the cream cheese too.
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14
While the salad is chilling, make the decorative elements ready.
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15
Toast the cashew nuts for a few minutes in a toaster oven.
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16
It smells so good!
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17
(It burns easily to keep an eye on it.)
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18
You can dry roast them in a frying pan too.
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19
Crisp up the salad leaves by putting them in a bowl of ice water.
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20
When the potato salad is cold, add the rest of the cream cheese and mix in.
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21
Arrange the wreath: Do this right before serving.
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22
Mound the potato salad in a wreath shape on a plate.
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23
Dry the salad leaves well, and arrange on the wreath as if you are sticking them on.
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24
Stick in the cashew nuts randomly, and scatter with plenty of dried cranberries.
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25
Fill any gaps with cherry tomatoes.
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26
Done!
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27
Sprinkle on some dressing to taste when serving.
