Smoked Ham, Cranberry And Hazelnut Salad - cooking recipe

Ingredients

14 oz baby potatoes, cubed
10 oz smoked ham, chopped
2/3 cup hazelnuts, toasted, skins removed, halved
1/2 cup dried cranberries
1 bunch mint, coarsely chopped, plus additional leaves, to serve
1 bunch parsley, coarsely chopped
None None FOR THE DRESSING
2 tbsp olive oil
1 tbsp seeded mustard
1 tbsp lemon juice
1 tbsp maple syrup

Preparation

Place potatoes in a saucepan and cover with cold water. Bring to a boil on high heat. Cook, partially covered, for 8-10 mins, until tender. Drain well and cool.
Combine potatoes, ham, hazelnuts, cranberries and herbs in a large bowl.
For the dressing, whisk all ingredients in a small bowl. Season to taste. Drizzle over salad; toss to combine. Garnish with mint leaves.