Ham, Egg and New Potato Salad with Mustard Dressing

Make ham, egg and new potato salad with mustard dressing, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
2 large, about 110 g Egg
80 g Lean ham, sliced (Three slices, torn. Cooked deli weight, as sold.)
200 g New potatoes (Raw weight, skins on.)
100 g Little gem lettuce
50 g Radishes
8 g Olive oil
2 tsp, about 12 g Wholegrain mustard
40 g Greek yogurt, 0% fat
A tablespoon Cider vinegar
A few, snipped Chives
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Boil the potatoes for fifteen minutes and lower the eggs into the same pan for the last seven. Drain, and put the eggs in cold water.
2. Whisk the mustard, vinegar, oil, yogurt and salt in the bottom of the bowl.
3. Halve the potatoes while hot and turn them in the dressing. Leave them five minutes.
4. Add the leaves, sliced radish and torn ham, quarter the peeled eggs on top and snip the chives over.

Contains milk, eggs and mustard.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/ham-egg-new-potato-mustard-salad

AI-generated images illustrating the recipe.

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