1. Thaw out the peas in a sieve for 1 hour. Boil the eggs in 4-6 minutes.
  2. Cool them off under cold running water and peel them.
  3. Meanwhile, cook the potatoes in a pan with plenty of boiling water with a little salt for 5 minutes until cooked but still firm.
  4. Drain the potatoes in a colander.
  5. Beat in a bowl the vinegar with walnut oil, mustard and some salt and freshly ground pepper to a nice bound dressing. Stir in chives and dill.
  6. Scoop the potatoes (while they are still warm) through the peas. Leave the salad for at least 15 minutes so that the taste can develop.
  7. Cut eggs into 4 pieces each and cut these pieces in half. Scoop the eggs carefully through the salad.
  8. Spoon salad into 4 glass dishes and garnish with the slices of ham that have been passed through the flour.