Ham, Egg and New Potato Salad with Mustard Dressing
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Dressing the potatoes hot is the whole trick. Cold potatoes shrug the dressing off.
Ham is 19 g of protein per 100 g against 23 for chicken, but it needs no cooking, and with two eggs the plate reaches 39 g.

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