Potato Salad With Spring Vegetable
|Broad bean pods||20 Ounce (550 Gram In Pods / 175 Gram / 6 Ounce, Podded)|
|Pea pods||9 Ounce (250 Gram In Pods / 100 Gram /4 Ounce, Podded)|
|Red skinned potatoes/Jersey royals potatoes||18 Ounce (500 Gram For Salad)|
|Asparagus stalks||9 Ounce, each sliced diagonally in half (250 Gram Stalks)|
|Honey mustard dressing||3 1⁄2 Fluid Ounce (100 Milliliter, English Provender)|
|Honey roast ham||8 Ounce, torn or shredded into chunky pieces (200 Gram, Thick Piece)|
|Tarragon leaves||1 Tablespoon, torn (Handful)|
|Snipped chives||1 Tablespoon|
Shell the beans and peas.
Cook the potatoes in boiling salted water for about 15 mins until tender.
While the potatoes are cooking, steam the asparagus for 4-5 mins until crisp-tender and the beans and peas for 3-4 mins.
Tip them into a colander and run under cold water to cool quickly.
Remove the skins from the broad beans if you wish.
Drain potatoes and cut in half lengthways.
Place in a large bowl and toss with half of the dressing while the potatoes are still warm.
Add the beans and peas, the ham and the rest of the dressing, gently toss, then season to taste.
Serve scattered with tarragon, chives and a grinding of pepper.