Ham and Whole Egg Mayo Potato Salad
100g Praise Whole Egg Mayonnaise
20g Dijon style mustard
0.6kg Chat potatoes, halved
12mL Olive oil
120g Sugar snap peas
240g Leg ham, thickly sliced
80g Baby spinach leaves
120g Small ripe avocado, sliced
3 Hard boiled eggs, peeled and quartered
120g Small red onion, thinly sliced
Combine mayonnaise and mustard in a small bowl. Cover and set aside.
Preheat the oven to 200° C. Place potatoes and oil in a baking dish and stir to coat. Bake for 30 minutes or until tender, turning halfway through cooking. Set aside to cool.
Meanwhile, blanch sugar snap peas in boiling water for 30 seconds, then rinse under cold water.
Cut ham into serving size pieces. Arrange spinach leaves, ham, avocado, sugar snap peas, potatoes, egg and onion in a large shallow serving dish or on a platter. Serve with Whole Egg mustard mayonnaise drizzled over.
Recipe & Image courtesy of Goodman Fielder Australia