Potato Council
supporting the British potato industry
Suffolk Potato Salad
Vegetarian
Quick
Prep Time: 10 mins
Cook Time: 20 mins
Serves: 4
Ingredients
- 500g new potatoes, scrubbed and halved
- 1 packet mix for Hollandaise sauce
- 250ml semi-skimmed milk
- 25g butter
- 150g Suffolk ham, diced
- Salt and pepper
- 250g asparagus spears, halved and blanched
- 4 medium eggs, poached
Method:
- Place the new potatoes in a pan of lightly salted boiling water. Cover and simmer for 15 minutes or until tender then drain and return to the pan.
- In a small pan, blend the packet mix with the milk, add the butter and bring to the boil stirring. Stir in the ham and season to taste.
- Mix the sauce, potatoes and asparagus together. Top with poached eggs.
- Great for barbecues and parties, simply scale up the recipe by 3 to serve 12. Simply replace the poached eggs with hard boiled eggs cut into quarters and stir into the sauce.
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