Ingredients

  • 2 1/4 pounds new potatoes (halved)
  • 1 tablespoon sunflower oil
  • 2 shallots (finely diced)
  • 4 tablespoons cider vinegar
  • 2/3 cup chicken stock
  • 1 1/2 tablespoons wholegrain mustard
  • 1 pinch sugar
  • 3 tablespoons chopped parsley
  • 4 radishes (quartered)
  • 1/2 pound baby spinach
  • 12 slices cooked ham
  • 2 medium eggs (hardboiled, peeled and quartered)

Directions

  1. Cook the potatoes in boiling, salted water for 12-15 mins, until tender. Drain and allow them to steam as they cool.
  2. For the dressing, heat 1 tbsp oil in a saucepan, add the shallots and sauté for 2-3 mins. Deglaze the pan with vinegar and stock and simmer for 2-3 mins. Stir in the mustard and sugar and season then remove from the heat and set aside to cool.
  3. Mix the potatoes, parsley, radishes and spinach together and fold in the dressing. Divide between 4 bowls and arrange the ham and eggs on top.
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NutritionView more

320Calories
Sodium10%DV230mg
Fat11%DV7g
Protein25%DV13g
Carbs18%DV55g
Fiber28%DV7g

PER SERVING *

Calories320Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat1g5%
Trans Fat
Cholesterol105mg35%
Sodium230mg10%
Potassium1660mg47%
Protein13g25%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate55g18%
Dietary Fiber7g28%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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