Potato Salad with Suffolk Ham & Asparagus Recipe

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.