Crushed Baby Potato, Ham and Egg Salad

clock 10 minutes + 45 minutes bowl Serves 4


  • 1kg baby potatoes, washed
  • 1/4 cup olive oil
  • Salt and Pepper
  • 1/3 cup mayonnaise
  • 2 Tbsp cream
  • 1 Tbsp lemon juice
  • 2 tsp Dijon mustard
  • 350g ham, sliced
  • 2 tsp white vinegar
  • 4 eggs
  • 1 cup frozen peas, blanched
  • 1/3 bunch parsley to serve
Buy these ingredients now


  • 1. Preheat oven to 220°C (200°C fan-forced).

  • 2. In a large saucepan of salted water, bring potatoes to the boil. Reduce heat to medium and simmer for 10 - 15 minutes until just tender. Drain and lightly crush with a masher. Toss with oil and season. Transfer to an oven tray and bake for 25-30 minutes until golden and crisp.

  • 3. Meanwhile, in a small bowl, mix mayonnaise, cream, lemon juice and mustard together. Set aside.

  • 4. In a large frying pan, brown ham for a few minutes on each side.

  • 5. To poach the eggs, bring a saucepan of water to the boil on medium with vinegar. Gently slide eggs in, then poach for 2 minutes, until white is set and yolk is still runny. Remove using a slotted spoon and drain on a paper towel.

  • 6. Arrange potatoes, ham, peas and eggs on a plate. Drizzle with dressing and scatter with parsley to serve.

  • Per Serve

  • • Energy 2539Kj • Protein 26g • Total Fat 33g • Saturated Fat 8g • Carbohydrates 49g • Sugars 7g • Sodium 1581mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

Related Recipes