West Midlands ham, egg and potato salad
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Ham, eggs and potatoes: these classic favourite ingredients come over all health-conscious in this tasty salad
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Prep time: 10 mins
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Cooking time: 15-20 mins
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Serves: 4
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
Don't fancy ham? You could replace it with turkey strips or canned tuna if preferred.
- 450g (1lb) potatoes, peeled and cubed
- 4 medium eggs
- 100g (4oz) thickly sliced hand carved ham, torn into strips
- 1 x 180g bag crispy salad mix
- 2tbsp chopped fresh chives
For the dressing:
- 4tbsp light mayonnaise
- 1tbsp white wine vinegar
Method
- Cook the potatoes in boiling salted water for 10 mins or until just tender. Drain in a colander and rinse in cold water until cold. Drain and set aside.
- While the potatoes cook, boil the eggs, place in a pan of cold water, bring to the boil and simmer for 7 mins. Drain, rinse in cold water then tap the shells all over and peel away. Cut the eggs into quarters and cool.
- Mix all the dressing ingredients together with half the chives. Empty the salad leaves into a large bowl, add the potatoes, eggs, ham and dressing and toss lightly to mix. Sprinkle over the remaining chives and serve.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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