Potato & egg salad

Potato & egg salad

Ingredients

  • Eggs

    (2 pc) 110g

  • Potatoes

    (0.8 pc) 120g

  • Ham, smoked

    (3.1 slices) 65g

  • Olive oil

    (0.4 tsp) 5g

  • Rocket

    (1 handfuls) 25g

  • Cherry tomatoes

    (2 pc) 30g

  • Chinese cabbage

    (1 cups) 76g

Method

  • Bring a pan of salted water to the boil
  • Slice the potatoes, add them to the pot and boil for 5 minutes
  • Drain the potatoes and allow to cool
  • Boil the eggs. Boil for 5 mins for soft, runny eggs, 7 mins for an almost set yolk or 10 mins for hard boiled
  • Fry the potatoes in a hot pan with half the oil. Season and fry until golden brown
  • Chop the ham, tomatoes, cabbage and rocket and put on a plate
  • Mix the balsamic vinegar and remaining oil together
  • Season with salt and pepper and pour over the dish
  • Add the potatoes and eggs
  • TIP > Ideally, your dressing should be 1 part balsamic to 3 parts oil

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