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Potato And Ham Salad

200 Calories per serving

ingredients

serves 4
9 oz (270 g) potatoes (preferably new)
salt
2 eggs
1 red pepper
4 oz (120 g) cooked ham, diced
3 tablespoons chopped spring onions
3 oz (90 g) drained canned sweetcorn

for the dressing

2 tablespoons low-calorie mayonnaise
4 tablespoons low fat natural yogurt
salt and pepper
lettuce, endive, chicory or Chinese cabbage leaves

method

1. Boil the potatoes in salted water for 15 - 20 minutes until just cooked. Drain.

2. Place the eggs in boiling water and simmer for 10 minutes. Drain, remove the shells and allow to cool.

3. Grill the red pepper under a moderate heat, turning frequently until black and blistering. Plunge in cold water and peel off the skin. Remove the core and seeds and chop the pepper.

4. Cut the potatoes into slices or cubes and chop the eggs.

5. mix together the potatoes, eggs, chopped pepper, ham, spring onions and sweetcorn.

6. Stir the mayonnaise and yogurt together; season with salt and pepper. Spoon the dressing over the salad and carefully mix to cover all the ingredients.

7. Line a serving plate or bowl with the lettuce leaves, pile the salad in the centre and serve.

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