Ham N Cheese Potato Salad Recipes

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HAM, CHEESE AND POTATO SALAD



Ham, Cheese and Potato Salad image

Enjoy this hearty salad packed with ham, Muenster cheese, potato, egg, radish and onion - a delicious dinner.

Provided by Pillsbury Kitchens

Categories     Lunch

Time 1h

Yield 4

Number Of Ingredients 9

4 medium red potatoes
3 large eggs
1 cup (6 oz.) chopped cooked ham
4 oz. Muenster cheese, cubed
1/4 cup sliced radishes
2 green onions, sliced
1/2 cup purchased ranch salad dressing
1/4 cup purchased honey-mustard salad dressing
1/4 teaspoon celery seed

Steps:

  • Place potatoes in medium saucepan; add enough water to cover. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until tender. Drain; cool 20 minutes or until completely cooled.
  • Meanwhile, place eggs in single layer in saucepan. Add enough cold water to cover by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
  • Peel eggs; cut into small pieces. Place in large bowl. Peel potatoes; cut into small pieces. Add to eggs in bowl. Add ham, cheese, radishes and onions; mix gently.
  • In small bowl, combine all dressing ingredients; blend well. Pour dressing over potato mixture; mix well. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 550, Carbohydrate 34 g, Cholesterol 210 mg, Fat 5 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 11 g, ServingSize 1 1/4 Cups, Sodium 1220 mg, Sugar 8 g

LEFTOVER HAM -N- POTATO CASSEROLE



Leftover Ham -n- Potato Casserole image

An easy cheesy dish that uses up that Christmas or Easter ham! My family looks forward to this one!

Provided by SweetT

Categories     Main Dish Recipes     Pork     Ham

Time 1h15m

Yield 6

Number Of Ingredients 10

6 small potatoes, peeled and cubed
3 tablespoons butter
2 cups cubed fully cooked ham
1 small onion, finely chopped
¼ cup butter
3 tablespoons all-purpose flour
1 ½ cups milk
salt and ground black pepper to taste
1 (8 ounce) package shredded Cheddar cheese
¼ cup bread crumbs

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 1 1/2-quart baking dish.
  • Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Stir potatoes into ham mixture; transfer to the prepared baking dish.
  • Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
  • Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
  • Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
  • Pour sauce over ham and potatoes.
  • Sprinkle bread crumbs atop casserole.
  • Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.

Nutrition Facts : Calories 577.7 calories, Carbohydrate 40.3 g, Cholesterol 104.9 mg, Fat 35.8 g, Fiber 4.2 g, Protein 24.3 g, SaturatedFat 20.2 g, Sodium 973.7 mg, Sugar 5.2 g

HAM N CHEESE POTATO BAKE



Ham N Cheese Potato Bake image

"This rich ham and hash brown casserole is frequently requested at family gatherings," relates Barbara Larson of Rosemount, Minnesota. "I include it in my brunch buffets and sometimes I serve it as a meal in itself along with juice and toast." It offers fix-and-forget-it ease.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 8

1 package (24 ounces) frozen O'Brien potatoes
2 cups cubed fully cooked ham
3/4 cup shredded cheddar cheese, divided
1 small onion, chopped
2 cups sour cream
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine potatoes, ham, 1/2 cup cheese and onion. In another bowl, combine sour cream, soups and pepper; add to potato mixture and mix well. , Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 60-65 minutes or until bubbly and potatoes are tender. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 227 calories, Fat 13g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 769mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.

POTATO, HAM AND CHEESE SALAD



Potato, Ham and Cheese Salad image

Make and share this Potato, Ham and Cheese Salad recipe from Food.com.

Provided by evelynathens

Categories     Ham

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb diced cooked potato
1/2 lb diced ham
1/2 lb diced cheddar cheese
1 tablespoon finely chopped onion
1 can corn
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons milk
1 -1 1/2 tablespoon red wine vinegar
1 teaspoon sugar

Steps:

  • Combine potatoes, ham, cheese, corn and onion.
  • Blend remaining ingredients together; Season to taste taking into account the saltiness of the ham and cheddar.
  • Stir dressing carefully into salad.
  • Chill thoroughly.

Nutrition Facts : Calories 585.3, Fat 38.2, SaturatedFat 18.4, Cholesterol 110.4, Sodium 1446.4, Carbohydrate 30.5, Fiber 2.5, Sugar 4.3, Protein 30.5

HAM 'N' CHEESE POTATO SALAD



Ham 'n' Cheese Potato Salad image

This is one potato salad that's hearty enough to be a main dish. My family especially likes to take it along when we go on picnics. -Tamara Sellman, Barrington, Illinois

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 16-20 servings.

Number Of Ingredients 12

2-1/2 to 3 pounds red potatoes
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons Dijon mustard
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces Monterey Jack cheese, cubed
2 cups diced fully cooked ham
3/4 cup chopped fresh tomatoes
1/4 cup sliced green onions
1/4 cup minced fresh parsley

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., Meanwhile, in a large salad bowl, combine mayonnaise, sour cream, mustard, celery seed, salt and pepper; mix well. Cut potatoes into cubes. Add to mayonnaise mixture and toss to coat. Add remaining ingredients; mix well. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 204 calories, Fat 15g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 408mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

HAM AND EGG POTATO SALAD WITH CHARRED SCALLIONS



Ham and Egg Potato Salad with Charred Scallions image

Provided by Molly Yeh

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

1 tablespoon neutral oil, plus 2 teaspoons for drizzling
One 8-ounce/226-gram ham steak, diced
1 bunch scallions (80 grams; about 6), cut crosswise into 1-inch pieces
2 1/2 pounds (1132 grams) Yukon gold potatoes, peeled and cut into about 1-inch chunks
1 1/2 teaspoons kosher salt, plus more for seasoning
1/3 cup (50 grams) coarsely chopped cornichons, plus 3 tablespoons brine
1 cup (208 grams) mayonnaise
1/4 cup (60 grams) plain whole-milk Greek yogurt
2 tablespoons (30 grams) whole-grain mustard
2 teaspoons sugar
1/2 teaspoon garlic powder
Freshly ground black pepper
3 hard-boiled eggs, coarsely chopped
2 ribs (80 grams) celery, chopped
1/4 cup (7 grams) chopped fresh Italian parsley, plus more for garnish
2 tablespoons (3 grams) chopped fresh dill, plus more for garnish

Steps:

  • Heat a large cast-iron pan over medium-high heat. Add a drizzle of oil to coat the bottom of the pan. Add the ham and scallions. Cook until the scallions are charred and the ham is lightly browned, 1 to 2 minutes per side. Remove the pan from the heat and set aside to cool completely.
  • Put the potatoes in a large pot with heavily-salted cold water to cover by about an inch (add as much salt as you would to pasta water). Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain in a colander and return the potatoes to the still-hot pot, tossing them to cook out any residual moisture. Drizzle with 1 tablespoon of the brine and 1 teaspoon salt to season the potatoes while still hot so they absorb the flavor. Toss very well. Let cool slightly, about 5 minutes.
  • Meanwhile, in a large mixing bowl, stir together the mayonnaise, Greek yogurt, mustard, sugar, garlic powder, remaining 2 tablespoons brine, remaining 1/2 teaspoon salt and several grinds of pepper until smooth. Fold in the potatoes, cooled scallions and ham, eggs, cornichon, celery, parsley and dill. Toss to completely coat the potatoes with the dressing. Sprinkle with additional parsley and dill to garnish. Serve at room temperature or cover and chill until cold, at least 2 hours. This can be made a day ahead. Taste before serving, as you may need to add more salt once it's chilled.

COUNTRY HAM AND POTATO SALAD



Country Ham and Potato Salad image

Categories     Salad     Mustard     Onion     Potato     Tomato     Side     Quick & Easy     Ham     Celery     Summer     Chill     Sour Cream     Boil     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 7

12 ounces red-skinned potatoes (about 3 medium), unpeeled, cut into 1/4-inch-thick slices
1/2 cup sour cream (preferably reduced-fat)
3 tablespoons coarse-grained Dijon mustard
4 ounces ham, cut into 1/2-inch cubes
1/2 cup chopped onion
1/2 cup thinly sliced celery
2 medium-size beefsteak tomatoes, thinly sliced

Steps:

  • Cook potatoes in medium pot of boiling salted water until just tender, about 6 minutes. Drain, reserving 2 tablespoons cooking liquid.
  • Whisk cream, mustard and reserved potato cooking liquid in large bowl to blend. Add potatoes to dressing and toss to coat. Refrigerate until slightly cooled, about 5 minutes. Mix ham, onion and celery into salad. Season salad to taste with salt and pepper.
  • Arrange tomato slices on plates. Spoon salad atop tomatoes.

HAM 'N' CHEESE POTATO SALAD



Ham 'n' Cheese Potato Salad image

I used the cheese "crumbles" instead of dicing the cheese and it worked quite well. Cooking time is actually chilling time in fridge.

Provided by wife2abadge

Categories     Potato

Time 2h30m

Yield 20 serving(s)

Number Of Ingredients 12

3 lbs red potatoes, cooked until tender and cubed
1 cup Miracle Whip light
1/2 cup plain nonfat yogurt
2 tablespoons Dijon mustard
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces low-fat cheddar cheese, cubed
8 ounces monterey jack cheese, cubed
2 cups cooked ham, diced
3/4 cup tomatoes, chopped
1/4 cup green onion, sliced

Steps:

  • In a large bowl, combine Miracle Whip, yogurt, mustard, celery seed, salt, and pepper; mix well.
  • Add potatoes and toss to coat.
  • Add remaining ingredients; mix well.
  • Cover and chill for at least 2 hours.

Nutrition Facts : Calories 186.4, Fat 9.4, SaturatedFat 4.1, Cholesterol 29.2, Sodium 331.5, Carbohydrate 14, Fiber 1.4, Sugar 2.8, Protein 11.2

HAM 'N' CHEESE POTATO SALAD



Ham 'n' Cheese Potato Salad image

This is one potato salad that's hearty enough to be a main dish. My family especially likes to take it along when we go on picnics. -Tamara Sellman, Barrington, Illinois

Provided by Allrecipes Member

Time 35m

Yield 16

Number Of Ingredients 12

2 ½ pounds red potatoes
1 cup mayonnaise
½ cup sour cream
2 tablespoons Dijon mustard
1 teaspoon celery seed
½ teaspoon salt
¼ teaspoon pepper
8 ounces Monterey Jack cheese, cubed
2 cups diced fully cooked ham
¾ cup chopped fresh tomatoes
¼ cup sliced green onions
¼ cup minced fresh parsley

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
  • Meanwhile, in a large salad bowl, combine mayonnaise, sour cream, mustard, celery seed, salt and pepper; mix well. Cut potatoes into cubes. Add to mayonnaise mixture and toss to coat. Add remaining ingredients; mix well. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 13.1 g, Cholesterol 30.5 mg, Fat 20 g, Fiber 1.4 g, Protein 8.4 g, SaturatedFat 6.4 g, Sodium 487.9 mg, Sugar 1.2 g

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