Most potato salads are made with mayonnaise and can be rich and heavy so I wanted to change it up and try something different. This potato salad is made with a mustard vinaigrette, which adds a fresh sharp taste to the salad. Its an easy delicious salad which can be made fast and I’m sure you will enjoy. Great by itself or served as a side at a bbq or for dinner.
Dice the potatoes.
Roast the potatoes in the oven until golden. Set aside in a bowl until cooled.
Dice the chargrilled capsicum. I used store brought that are in a jar.
Dice shaved ham.
Hard boil the eggs and dice. Add all the salad ingredients to the cooled potatoes and mix to combine.
Add all the dressing ingredients to a bowl and whisk until combined and emulsified. Add to the salad and mix to combined.
Potato, Ham and Egg Salad
4 washed medium agria potatoes, skin left on
½ cup diced shaved ham
½ cup parsley, finely chopped
1 chargrilled capsicum, diced ( Can use store brought)
1 cup baby rocket
For Dressing:
2 tbsp wholegrain mustard
3 tbsp apple cider vinegar
2 tsp honey
1/3 cup olive oil
A sprinkle of salt
Preheat the oven to 180c.
Cut potatoes into small pieces about 3-4cm dice.
Place cut potatoes in a lined baking dish and drizzle with 2 tbsp oil. Place in the oven and roast for about 40 minutes or until golden and soft when pierced with a knife. Remove from the oven and tip into a bowl. Set aside to cool.
Meanwhile hard boil eggs in a saucepan of boiling water for 10 minutes. Run eggs under cold water to cool off and then peel. Dice eggs and add to the cooled potatoes.
Add the remaining salad ingredients and mix gently to combine.
For dressing, add all the ingredients to a bowl and whisk well until it has emulsified and combined.
Add all the dressing to the salad an
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