Serves 4. 10 minutes preparation time, 15 minutes cooking time.
500g new potatoes
4 leeks washed and cut into large pieces
8 slices of prosciutto or parma ham
small bunch of chives, chopped
2 teaspoons of Dijon mustard
2 tablespoons of white wine vinegar
6 tablespoons of olive oil
1. Put all the dressing ingredients in a jar with some salt and pepper and shake to mix well.
2. Put the eggs into a pan of boiling water and cook for 6 minutes. Lift into a bowl of cold water, leave to cool and then peel and set aside.
3. Thickly slice the potatoes and put into a pan of boiling water for 3 minutes. Then add the leeks and cook everything for 8-10 minutes until the potatoes are tender and the leeks are soft. Drain the vegetables and then toss together with the prosciutto.
4. Pile the vegetables and ham onto a plate, halve the eggs and place on the top, pour the dressing over and top with the chopped chives.