Warm Potato Salad with Ham, Saffron & Dill Mayo

Ingredients

• 800g boiling potato gourmet size
• juice of 2 lemons
• salt and pepper
• 4 spoons Cannonhill Saffron & Dill Mayo
• 400g shredded ham off the bone
• 1 fennel bulb shaved

Method

Cut the potatoes into ¼ and cook till al dente, drain off the water and allow to cool slightly. Once slightly cooled squeeze over the lemon juice and season. Dress with the Cannonhill Saffron & Dill Mayo and plate on 4 bowls. Sprinkle over the shredded ham and the shaved fennel bulb, serve immediately.

Works well with

Cannonhill Mayonnaise range
smoked fish
salmon
avocados
asparagus