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.
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