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Chunky Potato & Leg Ham Salad

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This recipe came to me over the Christmas break of 2016, there were plenty of leftovers but I didn’t want to do the same dish multiple nights in a row…

It was pleasantly warm and we were lucky enough to be house sitting by the beach, on a private block where the deck overlooked bush land but the salty spray was evident in the breeze of the late afternoon. It was heaven. And it required salad, to be devoured, on the deck, as the sun went down. Because a “holiday” isn’t a holiday without food.

Inspired by the opportunity to work in a different kitchen and re-create something satisfying and yummy I came up with this recipe. It allowed me to use up some of the leg ham from Christmas as well as put a spin on ye olde potato salad.. You won’t find boiled potatoes in this recipe!

For this latest inspiration, I’ve roasted potatoes on the BBQ with the lid down – when cut into chunks they take a lot less time, but they’re even quicker on the BBQ because of the increased heat, small space and the direct flame emits a smokey flavour throughout the crisp edges.


6 red royal potatoes
2 tbsp. extra virgin olive oil
1 tsp. cracked rock salt
2 tsp. dried thyme leaves
½ tsp. mustard powder
½ tsp. Cajun spice
6 slices smoked Christmas leg ham
4 green stalks of spring onion
1 c. homemade fresh egg mayonnaise
1 tbsp. wholegrain mustard
1 tsp. salt and pepper, to season
1 small lemon, juiced
3 eggs, soft boiled
2 garlic cloves
½ large (or 1 small) red onion


Preheat the BBQ on medium heat.
Peel the potatoes and roughly chop.
Add the olive oil, rock salt, mustard, Cajun and thyme leaves to a bowl and then toss the potatoes through the mixture.
Roast on the BBQ in a disposable tray or foil for 20-30 minutes, tossing occasionally, until tender (depends on the timing and heat of the BBQ you use).
Once roasted, remove from the heat and shut the BBQ off. Set aside to cool completely.
Slice the ham thinly, dice and then set aside.
Slice the greens of the spring onion and set aside.
Mince the garlic and set aside.
Finely dice the red onion.
Once the potatoes have cooled add them to a large serving bowl with the ham, green onions, red onion and minced garlic. Stir briefly, just to combine.
Add the mayonnaise, mustard, salt, pepper and lemon to the mixture and stir to coat completely.
Quarter the eggs and add to the mixture, gently combine the eggs into the dressing and other ingredients.
Refrigerate until chilled for serving.