Name: Chef’s potato salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1/3 cup egg mayonnaise; 2 tablespoon lemon juice; 1/4 cup finely chopped flat-leaf parsley; 3 teaspoon dijon mustard; 4 eggs, at room temperature; 8 uniformly sized baby (chat) potatoes; 200 gram shaved ham, chopped; 1 small ripe avocado, chopped; 200 gram grape tomatoes, halved; 4 iceberg lettuce leaves, shredded; 50 gram mixed baby salad leaves; 1/2 cup sliced spanish black olives

Ingredients

1/3 cup egg mayonnaise

2 tablespoon lemon juice

1/4 cup finely chopped flat-leaf parsley

3 teaspoon dijon mustard

4 eggs, at room temperature

8 uniformly sized baby (chat) potatoes

200 gram shaved ham, chopped

1 small ripe avocado, chopped

200 gram grape tomatoes, halved

4 iceberg lettuce leaves, shredded

50 gram mixed baby salad leaves

1/2 cup sliced spanish black olives

Method

Chef’s salad

1.Whisk mayonnaise, juice, parsley, mustard and 2 tablespoons warm water in a small bowl

2.Place eggs in a medium saucepan; cover with cold water. Bring to the boil over moderate heat, stirring gently (this helps centre yolks). Boil without stirring for 6 minutes; drain. When cool enough to handle. peel and cut into quarters.

3.Cook potatoes in a medium saucepan of boiling water for 6 minutes or until tender. Drain; cool slightly. Cut potatoes in halt.

4.Combine potato, ham, avocado,tomato. lettuce and salad leaves in a large bowl. Place in serving bowls; drizzle with mayonnaise mixture. Top with egg and olives.

Buy ham from the deli. Eggs must be at room temperature or shells will crack during cooking.
Note

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Ingredients

Method

Chef’s salad

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