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Ham and Whole Egg Mayo Potato Salad
Makes 10, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 250 | g | Praise Whole Egg Mayonnaise |
| 50 | g | Dijon style mustard |
| 1.5 | kg | Chat potatoes, halved |
| 30 | mL | Olive oil |
| 300 | g | Sugar snap peas |
| 600 | g | Leg ham on the bone, thickly sliced |
| 200 | g | Baby spinach leaves |
| 300 | g | Small ripe avocado, sliced |
| 6 | each | Hard boiled eggs, peeled and quartered |
| 300 | g | Small red onion, thinly sliced |
Method
Step 1
Combine Priase Whole Egg Mayonnaise and mustard in a small bowl. Cover and set aside.
Step 2
Preheat the oven to 200° C. Place potatoes and oil in a baking dish and stir to coat. Bake for 30 minutes or until tender, turning halfway through cooking. Set aside to cool. Meanwhile, blanch sugar snap peas in boiling water for 30 seconds, then rinse under cold water.
Step 3
Cut ham into serving size pieces. Arrange spinach leaves, ham, avocado, sugar snap peas, potatoes, egg and onion in a large shallow serving dish or on a platter. Serve with Whole Egg mustard mayonnaise drizzled over.