Ham with eggs and baby potatoes

Name: Ham with eggs and baby potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 servings
Cuisine: Boil
Ingredients: 40.00 baby potatoes scrubbed; 1.00 tin gammon cubed; 1.00 onion chopped; 2.00 packets watercress; 250.00 ml mayonnaise; 60.00 ml orange juice fresh; 5.00 ml Dijon mustard; 6.00 piquanté peppers quartered; 4.00 eggs hard-boiled, peeled

10 servings Prep: 10 mins, Cooking: 20 mins

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Brimming with tasty ingredients, this is perfect holiday food.

By Food24 November 03 2009

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Ingredients (9)

40.00	baby potatoes — scrubbed
1.00 tin	gammon — cubed
1.00	onion — chopped
2.00 packets	watercress
250.00 ml	mayonnaise
60.00 ml	orange juice — fresh
5.00 ml	Dijon mustard
6.00	piquanté peppers — quartered
4.00	eggs — hard-boiled, peeled

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Method:

1. Place the baby potatoes into a large saucepan and cover with water. Bring to the boil. Reduce heat, cover and simmer for 10-15 minutes until the potatoes are tender. Drain and cool. Cut each potato in half.

2. Mix the mayonnaise, orange juice and mustard together. Pour half over the potatoes. Add the onion and toss gently to coat. Toss in the watercress gently. Transfer to a serving platter.

3. Top with the cubes of ham. Sprinkle with the piquanté peppers. Cut the eggs into quarters and add them to the salad. Drizzle with remaining dressing and season well with salt and freshly ground black pepper.