Wash the potatoes, boil them in a uniform and let them cool. Mushrooms are washed, arbitrarily cut and fried with a small amount of vegetable oil over high heat. In order for the mushrooms to be fried, and not stewed, they should be dried a little after washing and fried over high heat, then water will not be released. Leave to cool.
The cooled potatoes are peeled, cut into small cubes.
Ham is also cut into cubes.
Add the cucumber.
Finely chop the greens. Of the obligatory greens in this salad, only dill, the rest is optional. I took a small bunch of dill and parsley.
Put the cooled mushrooms in the salad, add ground black pepper. For dressing - 5 tablespoons of mayonnaise and 2 tablespoons of vegetable oil (I added olive oil, in the original recipe - sunflower). If cucumbers are not enough, add a little salt or add more. Stir and cool:)
