Pea and Ham Hock Salad Recipe with Crispy Spuds and Sauerkraut

Crispy spud salad with sauerkraut, ham hock and peas

  • serves 4
  • Easy

Sauerkraut (fermented cabbage) is not only healthy and good for your gut but its distinct flavour lifts this simple salad with super crisp potatoes and salty ham

Advertisement

Choose your sauerkraut (fermented cabbage with caraway seeds) wisely – shop-bought versions are often pasteurised for a longer shelf life – needless to say this destroys many of the beneficial bacteria. Look for an unpasteurised sauerkraut from speciality or health-food shops.

Advertisement

Ingredients

  • new or Charlotte potatoes 400g, halved and large ones quartered
  • spray oil
  • smoked paprika 1 tsp
  • lamb’s lettuce 95g pack
  • frozen peas 75g, defrosted
  • sauerkraut 100g
  • ham hock 90g pack
  • flat-leaf parsley ½ a small bunch, chopped

DRESSING

  • olive oil 1 tbsp
  • Dijon mustard 2 tbsp
  • white wine vinegar 2 tbsp
  • caster sugar a pinch

Method

  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Tip the new potatoes into a bowl and spray with oil, then add the smoked paprika and lots of seasoning. Put onto a non-stick baking tray and roast for 40-45 minutes, turning halfway, until really golden.

  • Step 2

    Whisk together the dressing ingredients in a bowl then tip in the hot potatoes, lamb’s lettuce and peas, and mix well. Divide between 4 plates then top each with sauerkraut, ham hock and parsley.

*This recipe is gluten-free according to industry standards

Discover more of our best new potatoes recipes here...

Broad Bean and Chorizo Salad Recipe with New Potatoes

 

 

Nutritional Information

  • Kcals 211
  • Fat 9.2g
  • Saturates 1.4g
  • Carbs 20.8g
  • Sugars 3.7g
  • Fibre 4.4g
  • Protein 9g
  • Salt 1.7g
Advertisement