Ham & Potato Salad
This recipe works in combination with: Bacon & Avocado Salad, Chicken & Avocado Salad, Chicken Pasta Salad with Salsa Rosa, Pear & Blue Cheese Salad.
Ham, potato and egg salad with a mustard dressing.
Ingredients
- 30g of wild rocket leaves
- 50g of ham, diced
- 2 medium new potatoes (approx 70g each), quartered
- 1 egg, washed under cold water
- 1 tbsp vegetable oil
- 1 tsp vinegar
- 1/2 tsp English mustard
- Serves: 1
- Course: Lunch
- Preparation time: 5 mins
- Cooking time: 10 mins
- Price per person: £1.60
- Store cupboard: Basic
- Calories per serving: 247
- 5-a-day per serving: 0.2
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Method
- To make the dressing, mix together the vinegar, oil and mustard. Season with salt and pepper.
- Cook the potatoes and egg in lightly, salted boiling water for 10 minutes, or until the potatoes are tender. Drain and run the egg under cold water until it is cool. Shell the egg and cut it into pieces.
- Arrange the rocket on a plate, top with the egg, potatoes and ham and drizzle with the dressing.
Cook's tips
If taking this as a packed lunch, store the dressing in a separate container and add it to the salad right before you eat.
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