West midlands - ham, egg and potato salad

Preparation time: 10 minutes
Cooking time: 15-20 minutes
Serves: 4

Ingredients

450g potatoes, peeled and cubed
4 medium eggs
100g thickly sliced hand carved ham, torn into strips
1 (180g) bag Crispy Salad Mix
2 tbsp chopped fresh chives
Dressing:
4 tbsp light Mayonnaise
1 tbsp white wine vinegar

Method

Cook the potatoes in boiling salted water for 10 mins or until just tender. Drain in a colander and rinse in cold water until cold. Drain and set aside.

Whilst the potatoes cook, boil the eggs, place in a pan of cold water, bring to the boil and simmer for 7 mins. Drain, rinse in cold water then tap the shells all over and peel away. Cut the eggs into quarters and cool.

Mix all the dressing ingredients together with half the chives. Empty the salad leaves into a large bowl, add the potatoes, eggs, ham and dressing and toss lightly to mix. Sprinkle over the remaining chives and serve.