½ cup Paul Newman’s Own Whole Egg Mayonnaise
1½ tbsp Dijon style mustard
750g chat potatoes, halved
1 tbsp olive oil
150g sugar snap peas
300g leg ham on the bone, thickly sliced
100g baby spinach leaves
1 small ripe avocado, sliced
3 hard boiled eggs, peeled and quartered
1 small red onion, thinly sliced

Preparation time: 15 minutes (plus cooling)
Cooking time: 30 minutes
Serves: 4 - 6

1. Combine mayonnaise and mustard in a small bowl. Cover and set aside.

2. Preheat oven to 200ºC. Place potatoes and oil in a baking dish and stir to coat. Bake 30 minutes or until tender, turning halfway through cooking. Set aside to cool. Meanwhile, blanch sugar snap peas in boiling water for 30 seconds, then rinse under cold water.

3. Cut ham into serving size pieces. Arrange spinach leaves, ham, avocado, sugar snap peas, potatoes, egg and onion in a large shallow serving dish or on a platter. Serve with mustard mayonnaise.