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This week’s recipe uses ham hock, spinach and new potatoes to create a delicious dish. The dijon mustard acts to lift the ham hock and bring all the flavours together.

Potato Salad

I am cheating by using supermarket prepared ham hock. For a recipe to make your own ham hock I recommend this one (first 6 steps). This is also a great recipe for using up leftovers from a roasted ham.

Ham Hock, Spinach and Potato Salad with Mustard Dressing – for four

  • Wash and halve 750g new potatoes and add to salted boiling water until cooked, normally 15-20 minutes depending on size
  • Meanwhile prepare the mustard dressing. In a bowl mix two teaspoons of dijon mustard with four teaspoons of olive oil and a small squeeze of lemon juice.
  • Whisk until all the ingredients are combined. Taste and if needed adjust the quantities
  • Once the new potatoes are cooked, drain and place back in the pan.
  • Add 200g of ham hock and combine with the potatoes. Cook for two minutes
  • Once the ham hock has been heated through, layer the washed (and still dripping) spinach leaves on top of the potatoes
  • Cover with a lid and steam for 1.5 minutes
  • Place everything in a large bowl and add the mustard dressing. Combine the ingredients and serve

Potato Salad RecipeLast week I was in Barcelona for a short break. Some shots below of the vibrant city.