Ham and Jersey Royal potato salad

Ham and Jersey Royal potato salad recipe

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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

Ingredients

  • 1 frozen gammon shank in honey-mustard sauce, from a 506g pack
  • 1 small red onion, thinly sliced
  • 4 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
    372kcal
    19%
  • Fat

    12g 17%
  • Saturates

    3g 13%
  • Sugars

    11g 12%
  • Salt

    1.9g 31%

of the reference intake
Carbohydrate 39.8g Protein 27.4g Fibre 5g

Method

  1. Cook the gammon to pack instructions. Cool for 5 mins, then shred. Discard the bone and any fat.
  2. Meanwhile, put the onion in a bowl with 2 tbsp vinegar; season.
  3. 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.
  4. Blanch the beans in boiling water for 30 secs or until just tender. Drain, then rinse in cold water.
  5. 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.

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