Broad Beans & Potato Salad

2-3 Potatoes *about 500g, peeled and cut into small pieces

Salt for cooking

1/2-1 cupful flesh of Broad Beans *tough skin removed

Salt & Pepper

80 g Ham *cut into small pieces

1-2 Spring Onions *finely chopped

4 tablespoons Japanese Mayonnaise *alter the amount to suit your taste

2 tablespoons Sour Cream

1-2 teaspoons Whole Grain Mustard

Cook Broad Beans in salted water until cooked. I like them firmly cooked. Drain and cool, then remove tough skin.

Peel Potatoes and cut into small pieces. Cook in salted water in a separate saucepan until soft.

When Potato is softly cooked, drain, and place in a large mixing bowl. Season with Salt & Pepper and coarsely mash. Add Broad Beans and all other ingredients, and mix to combine.