Potato Salad With Mustard Dressing And Ham - cooking recipe

Ingredients

2 1/4 lbs new potatoes, halved
1 tbsp sunflower oil
2 None shallots, finely diced
3-4 tbsp cider vinegar
2/3 cup chicken stock
1 1/2 tbsp wholegrain mustard
None pinch sugar
3 tbsp chopped parsley
4 None radishes, quartered
1/2 lb baby spinach
12 thin slices cooked ham
2 None medium eggs, hardboiled, peeled and quartered

Preparation

Cook the potatoes in boiling, salted water for 12-15 mins, until tender. Drain and allow them to steam as they cool.
For the dressing, heat 1 tbsp oil in a saucepan, add the shallots and saute 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.
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.