Hiker's Ham Salad

Hiker's Ham Salad

Ham, eggs, salad, and some crispy potatoes. This is what a delicious salad should look like. Treat yourself to our Hikers Salad.

Nutritional information:

Calories2457 kJ (587 kcal)
Protein32 g
Fat27 g
Carbohydrates49 g
Fiber6 g


cutting board, bowl, chef's knife, fork, Spoon, oven, baking tray, spatula, non-stick frying pan, parchment paper

Recipe instructions:


Preheat the oven to 350 °F.


    Cut the potatoes into wedges and spread onto a baking tray lined with parchment paper. Add the olive oil, paprika powder, and salt. Mix well.

    • 7.1 oz Potatoes (w/o skin)
      7.1 oz Potatoes (w/o skin)
    • 1 tsp Olive oil
      1 tsp Olive oil
    • ½ tsp Sweet paprika, ground
      ½ tsp Sweet paprika, ground
    • Salt

    Bake for approx. 25 minutes until golden brown.


      Rinse and drain the lettuce, cut into bite-size pieces and put into a bowl.

      • 1 Romaine lettuce (~ 4.2 oz)
        1 Romaine lettuce (~ 4.2 oz)

      Cut the ham into bite-size pieces, halve the tomatoes and add both to the bowl.

      • 2.1 oz Ham
        2.1 oz Ham
      • 3.5 oz Cherry tomatoes
        3.5 oz Cherry tomatoes

      Add the balsamic vinegar, olive oil, honey and mustard to a mason jar. Screw the lid on tightly and shake vigorously until combined. Season with salt and pepper.

      • 2 tsp Balsamic vinegar
        2 tsp Balsamic vinegar
      • 1 tsp Olive oil
        1 tsp Olive oil
      • 1 ⁠½ tsp Honey
        1 ⁠½ tsp Honey
      • 1 tsp Yellow mustard
        1 tsp Yellow mustard
      • Salt
      • Black pepper
        Black pepper

      Heat the canola oil in a non-stick frying pan over medium heat. Add the eggs and fry until the whites are set, but the yolks are still runny.

      • 1 tsp Canola oil
        1 tsp Canola oil
      • 2 Eggs (~ 3.9 oz)
        2 Eggs (~ 3.9 oz)

      Drizzle the dressing over the salad and toss lightly until coated evenly. Serve with the potatoes and fried eggs.


        Enjoy your meal!