Potato Salad with Suffolk Ham & Asparagus Recipe

Potato Salad with Suffolk Ham and Asparagus Recipe
Prep in Prep in:
10 mins
Cook in Cook in:
20 mins
Serves Serves:
4
Per Serving %RI

Method

Place the new potatoes in a pan of lightly salted boiling water. Cover and simmer for 15 minutes or until tender then drain and return to the pan.

Stir the ham and a tablespoon of hollandaise together.

Mix the sauce, potatoes and asparagus together. Top with poached eggs.

Great for barbecues and parties, simply scale up the recipe by 3 to serve 12. Simply replace the poached eggs with hard boiled eggs cut into quarters and stir into the sauce.

Ingredients

500g Salad potatoes, scrubbed and halved

Hollandaise sauce

150g thick Suffolk ham, diced

250g asparagus spears, halved and blanched

4 medium eggs, poached

500g Salad potatoes, scrubbed and halved Hollandaise sauce 150g thick Suffolk ham, diced 250g asparagus spears, halved and blanched 4 medium eggs, poached

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