Potato Salad With Mustard Dressing And Ham

• 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

1. Cook the potatoes in boiling, salted water for 12-15 mins, until tender. Drain and allow them to steam as they cool.
2. 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.
3. 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.

new potatoes, sunflower oil, shallots, vinegar, chicken stock, wholegrain mustard, sugar, parsley, radishes, baby spinach, ham, eggs

Taken from recipes-plus.com/api/v2.0/recipes/19787 (may not work)