Lite Ham Egg and Potato Salad

Recipe by asqui
READY IN: 45mins




  • Bring a pot of water to the boil and boil potatoes for 15 minutes.
  • Add eggs to the pot.
  • Continue to boil the eggs and potatoes for another 15 minutes or until the potatoes are nicely cooked through. A skewer should pass easily through the centre of the potatoes.
  • Allow to cool. The above can be done the night before and the eggs and potatoes refrigerated overnight.
  • Start your char-grill or pan heating up, spray lightly with oil. A grill with a bit of charcoal or character is best, as it adds a more "barbequed" flavour to the ham.
  • Meanwhile, dice the cooled boiled potatoes into 1cm cubes.
  • Peel the boiled eggs and chop them lengthways in half and then cut each half across into slices. Add to potatoes.
  • Finely chop and add the spring onions/scallions.
  • Once the grill or pan is heated, add the ham steak and cook until heated through and a little charred.
  • Remove the steak from heat and allow to cool, slightly. Dice into even cubes and add.
  • In a small bowl mix together lemon juice, mayonnaise, mustard and vinegar. Add water until the dressing reaches the desirable consistency.
  • Pour dressing over other ingredients, season with salt/pepper, toss and divide evenly onto plates.
  • Serve with a lighter side salad such as cherry tomatoes, baby spinach and cucumber.