First of all, wash the potatoes, put them in a saucepan, cover them with plenty of water and cook for 35-40 minutes.
Then drain, peel, cut into pieces and leave to cool.

Prepare the rocket pesto by putting all the ingredients together in a blender and blending until the cream is smooth and not too thick (add some more water if necessary).

wash and cut the tomatoes, rinse and drain the corn well.
Combine potatoes, ham, tomatoes, corn and pesto in a bowl and mix gently.

The rocket salad is ready, keep it in the fridge until ready to serve.

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