Smoked Ham, Cranberry And Hazelnut Salad

• 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

1. 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.
2. Combine potatoes, ham, hazelnuts, cranberries and herbs in a large bowl.
3. For the dressing, whisk all ingredients in a small bowl. Season to taste. Drizzle over salad; toss to combine. Garnish with mint leaves.

baby potatoes, ham, hazelnuts, cranberries, mint, parsley, dressing, olive oil, seeded mustard, lemon juice, maple syrup

Taken from recipes-plus.com/api/v2.0/recipes/37557 (may not work)