West midlands ham, egg and potato salad
A light mayonnaise dressing is the perfect partner for this salad. Serve the potatoes warm if you wish
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Ingredients (Serves 4)
For the dressing
Cook the potatoes in a pan of lightly salted boiling water for 10 minutes or until just tender. Drain then rinse under cold water until cool. Drain again and set aside.
While the potatoes are cooking, boil the eggs. Place them in a pan of cold water, bring the water to the boil then simmer for 7 minutes. Drain, rinse in cold water then tap the shells all over.
Peel away the shells and discard. Cut the eggs into quarters lengthways and set aside to cool.
In a small bowl, mix the dressing ingredients together with half the chives.
Empty the salad leaves into a large bowl, add the potatoes, eggs and ham, pour over the dressing and toss lightly to coat and combine. Sprinkle over the remaining chives and serve.
- 450g/1lb new potatoes, peeled and cubed
- 4 medium eggs
- 2 tbsp chopped fresh chives
- 1 x 180g bag Crispy mix salad leaves
- 100g/4oz thickly sliced hand-carved ham, torn into strips
For the dressing
- 4 tbsp light mayonnaise
- 1 tbsp white wine vinegar
Cook the potatoes in a pan of lightly salted boiling water for 10 minutes or until just tender. Drain then rinse under cold water until cool. Drain again and set aside.
While the potatoes are cooking, boil the eggs. Place them in a pan of cold water, bring the water to the boil then simmer for 7 minutes. Drain, rinse in cold water then tap the shells all over.
Peel away the shells and discard. Cut the eggs into quarters lengthways and set aside to cool.
In a small bowl, mix the dressing ingredients together with half the chives.
Empty the salad leaves into a large bowl, add the potatoes, eggs and ham, pour over the dressing and toss lightly to coat and combine. Sprinkle over the remaining chives and serve.
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