Stuffed Ham Rolls

Thoroughly wash the potatoes.

Boil the potatoes in their skins for 30–40 minutes, then let cool and peel.

Peel the carrots and cook them in salted water until tender, then let cool.

Dice the pickles, potatoes and carrots into small cubes; drain the peas; finely chop the capers.

Let the diced vegetables drain well on kitchen paper.

Mix everything in a bowl with mayonnaise and natural yogurt, season with salt and pepper (and mustard if desired).

Cover the mixture and let it rest in the refrigerator for about 60 minutes.

Place a portion of the salad in the center of each slice of ham and form into a roll.