Ham And Egg Potato Salad With Charred Scallions Food

LITE HAM EGG AND POTATO SALAD

Steps:

• 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.

SMOKED HAM SALAD ON GRUYERE POTATO COINS

Steps:

• Preheat the oven to 350° and line a baking sheet with parchment paper or foil.
• Using a 2-inch round biscuit cutter, cut the potato slices into rounds.
• In a bowl, toss the potatoes with the olive oil and arrange them in a single layer on the baking sheet.
• Season lightly with salt and pepper, then sprinkle with the cheese.
• Bake the potato rounds for about 45 minutes, or until deep golden; let cool.
• Transfer the potato coins to paper towels.
• In a small bowl, combine the ham with the mayonnaise, scallion, Cornichons, capers, tarragon and mustard.
• Season with salt and pepper.
• Spoon the ham salad onto the potato coins and serve.

POTATO SALAD WITH HAM

Steps:

• Cook diced potatoes in boiling water about 12 minutes or until tender. Drain and rinse w/ very cold water.
• In a large bowl combine potatoes, ham, eggs, celery, and green onions.
• In a seperate, small bowl, combine sour cream, mayonnaise, mustard, lemon juice, sugar, salt, pepper, paprika and parsley; mix well.
• Pour the dressing mixture over the potato salad mixture and gently toss to coat well.
• Chill.
• Serve.