POTATO SALAD WITH PEAS
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 0
Steps:
- Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.
HAM AND PEA SALAD
In Ephrata, Washington, Laura Whitney needs just five ingredients to create this quick colorful salad. "I work 10-hour days and have little time to spend in the kitchen, so I look for all the shortcuts I can find," she explains.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a serving bowl, combine the peas, ham, cheese and onion. Pour dressing over salad; toss to coat.
Nutrition Facts : Calories 182 calories, Fat 11g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 472mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.
LEFTOVER HAM -N- POTATO CASSEROLE
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
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
CHEESY LEFTOVER HAM AND MASHED POTATO CASSEROLE
This is something I did one night when I had a bunch of leftovers that turned into one of my favorite comfort foods. You could switch out just about anything for anything of a similar type, chicken for the ham, different soups, etc. Make it as is or use your imagination.
Provided by bd.weld
Categories Main Dish Recipes Pork Ham
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix 1/2 of the Cheddar cheese and 1/2 of the onions into the mashed potatoes. Spread potato mixture over the bottom and up the sides of a 2-quart casserole dish to form a shell.
- Combine ham, frozen peas and carrots, mushroom soup, mustard, garlic, and pepper in a bowl; mix well. Spoon mixture into the mashed potato shell. Cover loosely with aluminum foil.
- Bake in preheated oven for 45 minutes. Remove from oven and sprinkle remaining Cheddar cheese and onions over the top. Bake uncovered until cheese is melted, about 5 minutes. Remove and let rest for 5 to 10 minutes before serving.
Nutrition Facts : Calories 401.4 calories, Carbohydrate 33.3 g, Cholesterol 40.8 mg, Fat 23 g, Fiber 3.3 g, Protein 15.5 g, SaturatedFat 9.1 g, Sodium 1344.8 mg, Sugar 2.4 g
MACARONI SALAD WITH PEAS AND HAM
Categories Salad Pasta Side Freeze/Chill Fourth of July Picnic Super Bowl Graduation Backyard BBQ Ham Celery Pea Bell Pepper Summer Tailgating Potluck Noodle Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Cook macaroni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; rinse with cold water and drain well. Place macaroni in large bowl. Add ham, bell pepper, peas, celery, shallots and parsley. Whisk vinegar, lemon juice and mustard in small bowl to blend; whisk in oil. Season dressing with salt and pepper. Toss salad with dressing. Cover; chill at least 2 and up to 6 hours, tossing occasionally. Serve salad cold or at room temperature.
MOM'S MUSTARD STYLE POTATO SALAD
This is a traditional potato salad that is made from scratch.
Provided by DAC92
Categories Salad Potato Salad Recipes No Mayo
Time 1h45m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.
- Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 52.5 g, Cholesterol 71.5 mg, Fat 3.6 g, Fiber 6.9 g, Protein 8.4 g, SaturatedFat 0.9 g, Sodium 116.9 mg, Sugar 4.8 g
MASHED POTATOES WITH HAM
"Mashed Potatoes with Ham evolved from scalloped potatoes, which are tasty but time-consuming to bake. "I warmed up leftover mashed potatoes, then decided to throw in some ham to save a dish," Kathy explains. "The next time I made it, I added a cheese and crumb topping to give this casserole an appealing golden look."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large microwave-safe bowl, combine onion and 1 tablespoon of butter. Microwave, uncovered, on high for 2 minutes or until tender, stirring once. Add potatoes, ham, onion salt and pepper; mix well. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese and cornflakes; dot with remaining butter. Bake, uncovered, at 375° for 15 minutes or until heated through.
Nutrition Facts : Calories 349 calories, Fat 14g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 1020mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 6g fiber), Protein 16g protein.
BASIC MUSTARD MASH
Side dishes don't get much better than this - creamy, classic mashed potatoes with a hot mustard kick
Provided by James Martin
Categories Side dish
Time 30m
Number Of Ingredients 4
Steps:
- Tip the potatoes into a large saucepan, cover with boiling water and boil for 20 mins or until soft. Drain the potatoes in a colander and leave to steam-dry for a few moments before putting them back in the pan. Add the butter, milk and mustard, season well, then mash thoroughly until creamy. Cover to keep warm until serving.
Nutrition Facts : Calories 324 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
MUSTARD POTATO SALAD RECIPE
Steps:
- Prepare hard-boiled eggs using the desired method, peel, and set aside to cool.
- Wash potatoes and quarter.
- Bring a pot of water to a boil with a little bit of salt. Boil potatoes until very tender.
- Combine mayo, mustard, diced dill pickles, apple cider vinegar, sugar, celery seed, salt, and pepper.
- Mash potatoes with five of the hard-boiled eggs. Mix in dressing.
- Refrigerate and serve cold. Top with a sliced hard-boiled egg.
Nutrition Facts : Calories 329 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 121 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 444 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
SWEDISH POTATO, HAM AND PEA SALAD
Categories Salad Potato Side Kid-Friendly Quick & Easy Ham Pea Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- For Dressing:
- Whisk first 3 ingredients together in small bowl. Stir in dill. Season generously with salt and pepper.
- For Salad:
- If using fresh peas, steam until tender, about 3 minutes. Do not precook frozen peas. Transfer peas to bowl. Steam potatoes over boiling water until tender, about 15 minutes. Cool completely. Add to peas. Add all remaining ingredients to peas. (Can be made 6 hours ahead. Cover and chill.) Toss salad with dressing. Season to taste with salt and pepper.
POTATO SALAD WITH HAM
Make and share this Potato Salad With Ham recipe from Food.com.
Provided by Parsley
Categories Potato
Time 20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook diced potatoes in boiling water about 12 minutes or until tender. Drain and rinse w/ very cold water.
- In a large bowl combine potatoes, ham, eggs, celery, and green onions.
- In a seperate, small bowl, combine sour cream, mayonnaise, mustard, lemon juice, sugar, salt, pepper, paprika and parsley; mix well.
- Pour the dressing mixture over the potato salad mixture and gently toss to coat well.
- Chill.
- Serve.
Nutrition Facts : Calories 294.6, Fat 8.9, SaturatedFat 2.8, Cholesterol 109.5, Sodium 219.3, Carbohydrate 43.8, Fiber 4.6, Sugar 4.8, Protein 11.3
CREAMY SCALLOPED POTATOES WITH HAM AND PEAS
It only takes a handful of ingredients to make standard scalloped potatoes into a dish that's truly deluxe-creamy, cheesy and fully loaded. The rich flavor and meltingly tender texture in this recipe are thanks to the addition of heavy cream, so save your milk for cookies. Ham, peas and Cheddar make this dish hearty enough for a satisfying dinner or a filling potluck side. Betty Crocker™ scalloped potatoes make the whole dish easy to throw together; no need to slice up all those taters. Next time you need dinner or a side, stat, turn to this warming and luxurious twist on scalloped potatoes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, place both packages of potatoes and sauce mix (from scalloped potatoes boxes), the ham and frozen peas; pour boiling water and whipping cream over mixture, and stir. Stir in 1 tablespoon of the chives. Pour mixture into baking dish; spread evenly.
- Sprinkle cheese over potato mixture. Bake 33 to 35 minutes or until top is golden brown and potatoes are tender. Let stand 5 minutes (sauce will thicken as it stands). Top with remaining 1 tablespoon chives.
Nutrition Facts : Calories 300, Carbohydrate 30 g, Cholesterol 55 mg, Fat 2, Fiber 3 g, Protein 9 g, SaturatedFat 9 g, ServingSize About 3/4 Cup, Sodium 940 mg, Sugar 2 g, TransFat 0 g
HAM AND MUSTARD POTATO SALAD
My family just love this potao salad. I prefer the skin left on the potatoes but they can be peeled.
Provided by Tisme
Categories Ham
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash potatoes and cut into half or quarter (according to size of potato) and boil or steam them until just tender.
- When cooked mix the potatoes, ham, asparagus, tomatoes, spring onions and half the chives, and toss gently with the mayonnaise, sour cream and mustard.
- Chill. until cold and arrange the salad onto a serving plate, sprinkle with the remainder of the chives and serve immediately.
Nutrition Facts : Calories 248.4, Fat 10.9, SaturatedFat 2.8, Cholesterol 21.5, Sodium 588.2, Carbohydrate 31.2, Fiber 5.4, Sugar 6, Protein 9.2
MASHED POTATOES AND PEAS
Cooked, pureed peas give these mashed potatoes their unique color and a hint of sweetness.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Peel and cut potatoes crosswise into 1 1/2-inch-thick slices. Place slices in a medium saucepan, and cover with cold water. Bring to a boil over medium heat; add 1 tablespoon salt. Reduce to a low simmer, and cook until potatoes are tender when pierced with a knife, about 15 minutes. Transfer to a colander; let drain.
- Meanwhile, melt 1 tablespoon butter in a small saute pan over medium-low heat. Add peas, and cook until they are tender and bright green, 4 to 5 minutes. Transfer to the jar of a blender, and add milk; blend until mixture is smooth and combined.
- While still hot, pass potatoes through a ricer or food mill into a large heat-proof bowl. Stir with a wooden spoon until they are smooth, about 1 minute. Using a whisk, incorporate remaining 4 tablespoons butter. Whisking constantly, add pureed pea mixture, and season with salt and pepper. Serve immediately, or keep warm over a pan of simmering water.
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