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Ham hock, pea and potato salad

Name: Ham hock, pea and potato salad
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 4
Ingredients: 750g charlotte potatoes, halved or quartered if large; 4 garlic cloves (skins on); 2 tbsp olive oil; 1 granny smith apple, finely sliced; 50ml cider vinegar; 1½ tsp cumin seeds, toasted in a dry frying pan; 6 tbsp buttermilk or natural yogurt; 100g bag lamb’s lettuce; 2 x 90g packs pulled ham hock; 150g frozen peas, defrosted

By: Delicious. food team

Published: 20 Aug 18
Updated: 18 Mar 24

Try something new with your classic potato salad recipe. We’ve added shredded ham hock, peas and apple and drizzled it with a buttermilk dressing.

Check out more filling salad recipes.

Easy
August 2018

Test kitchen approved

Serves 4
Hands-on time 10 min, oven time 40-45 min

Try something new with your classic potato salad recipe. We’ve added shredded ham hock, peas and apple and drizzled it with a buttermilk dressing.

Check out more filling salad recipes.

Nutrition: per serving

Calories: 324kcals
Fat: 9.3g (2g saturated)
Protein: 18.1g
Carbohydrates: 38.9g (8.8g sugars)
Fibre: 6.5g
Salt: 1g

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Ingredients

750g charlotte potatoes, halved or quartered if large
4 garlic cloves (skins on)
2 tbsp olive oil
1 granny smith apple, finely sliced
 50ml cider vinegar
 1½ tsp cumin seeds, toasted in a dry frying pan
 6 tbsp buttermilk or natural yogurt
 100g bag lamb’s lettuce
 2 x 90g packs pulled ham hock
 150g frozen peas, defrosted

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Method

Heat the oven to 200°C/180°C fan/gas 6. Toss the potatoes and garlic cloves with the oil in a large roasting tin and season with salt and pepper. Roast for 40-45 minutes (after 15 minutes, remove the garlic cloves, squeeze the flesh into a small bowl and set aside).
Put the apple slices and vinegar in a shallow non-metallic bowl with  a pinch of salt, cover with cling film and set aside for 15 minutes. Meanwhile, crush half the cumin seeds in a pestle and mortar, then whisk with the roasted garlic flesh, buttermilk and salt and pepper to taste.
When the potatoes are cooked, set them aside to cool slightly for 5 minutes and drain the apples (discard the vinegar). Toss the potatoes and apples in a bowl with the lamb’s lettuce, ham hock and peas. Transfer to a serving platter, drizzle with the dressing, scatter with the remaining cumin seeds and serve.

Recipe from August 2018 Issue

Nutrition

Nutrition: per serving

Calories: 324kcals
Fat: 9.3g (2g saturated)
Protein: 18.1g
Carbohydrates: 38.9g (8.8g sugars)
Fibre: 6.5g
Salt: 1g

delicious. tips

If you don’t have time to roast the potatoes, simmer them for 20 minutes in a pan of salted water (you can omit the garlic cloves).
Next time: Add broad beans and baby gem lettuce and swap the cumin seeds for fennel seeds.