Ham and Whole Egg Mayo Potato Salad

Goodman Fielder Food Service
Ham and Whole Egg Mayo Potato Salad

Ham and Whole Egg Mayo Potato Salad

Posted on 2nd August 2015
Sweet salty ham combined with creamy potato and fresh spinach make this elegant version of a classic stand out as a tasty lunch or side salad.
Makes 10, scale as needed.


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


Step 1

Combine 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.

A great recipe for an easy lunch.

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