Very British Salad (Gluten Free, Dairy Free)
Ingredients
Instructions
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Bring a pan of salted water to the boil
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Add the potatoes and cook until tender, about 15 minutes
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Allow to cool and then cut in half
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Bring a small pan of water to the boil, add the eggs and boil for about 8 minutes
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Peel the eggs then slice in half
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Place the ham hock, onion, tomatoes and spinach in bowl
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Whisk together the mustard, vinegar, honey, olive oil and seasoning
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Pour over the salad and then top with the eggs
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