Lunch

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
Crushed potato, ham and egg salad
4
10M
45M
55M

Ingredients

Method

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.

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