January 27, 2017
Salads, Potato Salad, Vegetables,
Potatoes , Australian, Budget-Friendly, Easy/Beginner Cooking, Birthday, Christmas, Easter, Entertaining, July 4th, Labor Day, Picnic, Potluck, Summer, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, Non-Dairy more
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"A lovely creamy potato salad using ham.
A great way to use up any left over ham you may have.
You can quarter the eggs if preferred and add to the top of the salad."
Place potatoes in a large saucepan & cover potatoes with cold water. Bring to the boil over high heat. Reduce heat to medium and cook potatoes, uncovered, for 3 to 4 minutes or until tender when pierced with a skewer. Drain. Transfer to a bowl.
(Do not overcook the potatoes, watch them carefully)
Peas need not be cooked all the way through just the chill taken off them (a minute or so in the microwave is good)
Mix together the potatoes, eggs, ham spring onions and peas in a serving bowl.
To make the dressing, place all ingredients in a small bowl and mix well to combine. (Do not add the extra chives needed for garnish)
Pour over the potato mix and mix the dressing through gently.
Refrigerate salad until cold and serve garnished with the extra chopped chives.
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