Ham and Jersey Royal potato salad recipe
Revamp classic potato salad with tender gammon, green beans, lightly pickled onions, and a quick honey-mustard dressing for a winning spring lunch or dinner. Jersey Royal potatoes are in season throughout spring, and have a unique nutty flavour and firm texture, making them perfect for this easy salad recipe.
See method- Serves 4
- 30 mins to prepare and 25 mins to cook
- 372 calories / serving
- Dairy-free
- Gluten-free
Ingredients
- 1 frozen gammon shank in honey-mustard sauce, from a 506g pack
- 1 small red onion, thinly sliced
- 3 tbsp cider vinegar
- 750g Jersey Royal potatoes, scrubbed
- 125g Redmere Farms green beans, trimmed and halved
- 30g pack fresh flat-leaf parsley, larger stalks discarded, roughly chopped
For the dressing
- 2 tbsp extra-virgin olive oil
- 1 heaped tbsp wholegrain mustard
- 1 tbsp clear honey
Each serving contains
- Energy
- 1565kJ 372.0kcal
- Fat
- 12g
- Saturates
- 3g
- Salt
- 1.9g
- Sugars
- 11g
of the Reference intake
Carbohydrate 39.8gProtein 27.4gFibre 5.0g
Method
- Cook the gammon to pack instructions. Cool for 5 mins, then shred. Discard the bone and any fat.
- Meanwhile, put the onion in a bowl with 2 tbsp vinegar; season.
- Boil the potatoes for 10 mins or until a knife easily pierces the flesh. Drain and return to the pan to steam-dry for 2 mins. Thickly slice, then gently toss with the onions and vinegar on a serving plate. Set aside.
- Blanch the beans in boiling water for 30 secs or until just tender. Drain, then rinse in cold water.
- Shake the dressing ingredients and remaining vinegar in a jam jar. Toss through the potatoes and onions, then add the parsley and beans. Top with the gammon to serve.
- See more Salad recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
