Ham hock and new potato salad with piccalilli dressing


This is a very pretty salad that’s impressive enough for a special occasion, yet sits easily as part of a more casual spread. It combines the classic flavours of ham, potatoes and piccalilli, using the condiment as a piquant dressing with a vibrant mustard colour.

First published in 2023




Piccalilli dressing



Cook the potatoes in boiling salted water until tender, then lift from the water, allow to cool a little, and cut in half lengthways


Add the mangetout to the boiling water for 30 seconds, then drain

  • 50g of mangetout

Combine all the ingredients for the dressing and mix well


Arrange the castelfranco, ham hock, potatoes and mangetout on a serving platter and drizzle over the dressing. Garnish with the mint, and serve

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