Rinse the new potatoes and optionally scrub them lightly.

Halve the potatoes.

Cut the snack carrots into pieces of 3 centimeters in length.

Fill a pot with water and add a little salt. You can also add some fresh herbs to the water, for example, fresh thyme sprigs. It adds a lovely flavor to the potatoes! Boil the potatoes until tender. When the potatoes are about halfway done, add the carrots to the pot.

Drain the water from the potatoes and carrots and let them cool.

Heat a pan over medium-high heat.

Find a chopping board and a knife and cut the Parma ham into strips 3 centimeters wide.

Add a little oil to the hot pan.

Fry the ham strips until crispy and place them on some kitchen paper.

Cut the turkey bacon into strips 1 centimeter wide. Optionally, add a bit more oil to the pan if you like.

Fry the bacon strips until crispy and likewise place them on some kitchen paper. Peel the beetroot and slice it.

Fry the beetroot slices in a bit of oil on the pan.

Remove the pan from the heat and turn off the burner.

Take a small bowl and add the sour cream to it.

Finely chop the chives and mix them into the sour cream.

Season the dressing with salt. Rinse the spinach leaves and let them drain well in a colander.

Rinse the tomatoes and cut them in half.

Rinse the cucumber, slice it, and cut the slices into quarters.

Cut the feta into cubes approximately 2 centimeters in size.

Arrange your lovely summer salad on a large platter with the fresh spinach leaves at the bottom and the dressing on top.

Finally, grind some fresh pepper over the salad and serve.