Ham hock, pea and potato salad

  • Portion size: Serves 4
  • Hands-on time 10 min, oven time 40-45 min
  • Difficulty: easy

Try something new with your classic potato salad recipe. We’ve added shredded ham hock, peas and apple and drizzled it with a buttermilk dressing.

Check out more filling salad recipes.

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Ingredients

  • 750g charlotte potatoes, halved or quartered if large
  • 4 garlic cloves (skins on)
  • 2 tbsp olive oil
  • 1 granny smith apple, finely sliced
  • 
50ml cider vinegar
  • 
1½ tsp cumin seeds, toasted in a dry frying pan
  • 
6 tbsp buttermilk or natural yogurt
  • 
100g bag lamb’s lettuce
  • 
2 x 90g packs pulled ham hock
  • 
150g frozen peas, defrosted
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Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Toss the potatoes and garlic cloves with the oil in a large roasting tin and season with salt and pepper. Roast for 40-45 minutes (after 15 minutes, remove the garlic cloves, squeeze the flesh into a small bowl and set aside).
  2. Put the apple slices and vinegar in a shallow non-metallic bowl with 
a pinch of salt, cover with cling film and set aside for 15 minutes. Meanwhile, crush half the cumin seeds in a pestle and mortar, then whisk with the roasted garlic flesh, buttermilk and salt and pepper to taste.
  3. When the potatoes are cooked, set them aside to cool slightly for 5 minutes and drain the apples (discard the vinegar). Toss the potatoes and apples in a bowl with the lamb’s lettuce, ham hock and peas. Transfer to a serving platter, drizzle with the dressing, scatter with the remaining cumin seeds and serve.
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Nutrition

  • 324kcals Calories
  • 9.3g (2g saturated) Fat
  • 18.1g Protein
  • 38.9g (8.8g sugars) Carbs
  • 6.5g Fibre
  • 1g Salt

Quick wins & tips

If you don’t have time to roast the potatoes, simmer them for 20 minutes in a pan of salted water (you can omit the garlic cloves).

Cook smarter

Next time: Add broad beans and baby gem lettuce and swap the cumin seeds for fennel seeds.

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