Crushed new potato, ham and egg salad

This fresh and easy salad recipe combines crispy, golden new potatoes with ham, poached eggs, tender peas and plenty of creamy dressing. Enjoy for lunch or dinner

  • 10 mins preparation
  • 45 mins cooking
  • Serves 4
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  • 1 kilogram baby new potatoes, washed
  • 1/4 cup olive oil
  • 1/3 cup mayonnaise
  • 2 tablespoon cream
  • 1 tablespoon lemon juice
  • 2 teaspoon Dijon mustard
  • 2 teaspoon white vinegar
  • 4 eggs
  • 350 gram leg ham, shredded
  • 1 cup frozen peas, blanched
  • 1/3 bunch parsley to serve


  • 1
    Preheat oven to very hot, 220°C.
  • 2
    In a large saucepan of salted water, bring potatoes to the boil. Reduce heat to medium and simmer for 10 minutes. Drain and lightly crush with a masher. Toss with olive oil and season, then transfer to an oven tray and bake for 25-30 minutes until golden and crisp.
  • 3
    In a small bowl, mix mayonnaise, cream, lemon juice and mustard together. Set aside.
  • 4
    Bring a saucepan of water to the boil on medium with vinegar. Gently slide eggs in, then poach for 2 minutes, splashing with water, until white is set and yolk is still runny. Remove using a slotted spoon and drain on a paper towel.
  • 5
    Arrange potatoes, ham, peas and eggs on a plate. Drizzle with dressing and scatter with parsley to serve.