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Put eggs in a pan of just simmering water and cook for 5-6 minutes for lightly cooked and 10 minutes for hard-boiled.
When cooked, drain and place in cold water until cooled. Carefully peel and leave in cold water until needed.
Slice the potatoes; grill the Parma ham for 2 minutes, until crunchy. Add grain mustard to the basic vinaigrette dressing, toss the watercress leaves with the dressing and potatoes.
Place on a serving plate, cut the eggs in half and add to the salad, then crumble the cooked Parma ham over the top.
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