The husband and I have been doing a fair amount of traveling recently Amsterdam, Dublin, London and most recently a week long holiday on the Greek island of Rhodes. While discovering a new city or relaxing on a beach somewhere ranks pretty highly on my favourite things to do, airport travel, funnily enough, does not.
However I have to grudgingly admit the airport food is getting a little bit better. Gone are the days when a flight from Glasgow meant the choice of Burger King or a slightly dried up sandwich. In Edinburgh I actually enjoy going to Eat before a flight, as they do light and tasty meals.
I have been wanting to recreate their Ham & Potato Summer Salad for a while, it’s pretty simple and it’s a salad that can be great for dinner not just lunch 🙂
Country Ham Salad Recipe
~ makes enough for 2. Dinner sized portions.
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
- 10 baby new potatoes, halved.
- 2 eggs
- 2 handfuls of peas, although I used sweetcorn.
- 1 bag of mixed lettuce leaves.
- 4 small vine-ripened tomatoes, quartered.
- 1 red pepper, sliced, optional.
- 4 slices of cooked ham
- 2 tsp of dijon mustard, divided (1tsp for the vinagrette and the other for the potatoes).
- 1 tbsp of rapeseed oil.
- 1 tsp of vinegar, I used cider balsamic.
- 1 heaped tbsp of mayonnaise.
Boil enough water for two small pans.
In the first pan add the halved potatoes, cook until done. Mine were very small and halved long-ways they cooked in ten minutes.
In the second pan add the eggs, pricking the bottom with a needle. Cook under a medium heat for 8 minutes, to hard-boil them.
Pour the water from the eggs, and replace with cold water. Change the water a couple of times before peeling.
In a salad bowl add the lettuce leaves, tomatoes and peppers. In a small bowl mix 1 tsp of mustard, with the oil and vinegar then drizzle over the salad.
Remove the potatoes from the boiling liquid, place them in a bowl filling with cold water. Very quickly blanch the peas till they are just cooked, a couple of minutes. Then add to the salad bowl.
Halve the eggs and place them on plates, then add two slices of ham.
Finally drain the potatoes, add the mayonnaise and the remaining mustard and mix throughly.
Each plate should have ham, eggs, salad and potato salad, or let people help themselves. Either way it’s the perfect summer salad.