Lindas Zesty Ham Potato Salad Recipes

ZESTY SALAD

Steps:

• Place potato cubes into a small pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and let cool, about 10 minutes.
• Combine cooled potato, cabbage, pomegranate seeds, and carrot in a large bowl.
• Whisk olive oil, lemon juice, garlic, salt, brown sugar, and red pepper flakes in a small bowl until well-mixed. Poured over potato mixture and toss to combine.

ZESTY POTATO-HAM CASSEROLE

Steps:

• Preheat grill (medium setting) **. Make foil packet by placing potatoes, onions and green peppers on the center of foil sheet. Sprinkle pepper over entire mixture and stir to mix well. Bring up foil sides and double fold top and sides to seal, leaving room for heat circulation inside. Place on grill for 20 minutes or until potatoes are tender.
• Remove from grill; add cubed ham, stirring slightly to mix. Reseal and return to grill for approximately 10 minutes. Remove from grill and sprinkle cheese & tomatoes over entire mixture. Return to grill, leaving the packet unsealed, but the grill lid closed, and cook for approximately 5 minutes or until cheese is melted. Remove from grill and serve.

POTATO SALAD WITH HAM

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.

LINDA'S SPECIAL POTATO SALAD

Steps:

• Peel potatoes, and boil until just done, about 20 minutes. (Just until your fork can be inserted all the way through the potato. You don't want them mushy).
• Drain well and let cool, then dice or slice potatoes. (I like a small dice, about 1/2"x1/2"). The potatoes will cut nicely once chilled and won't fall apart.
• Mix other ingredients, and add to chilled potatoes. Let set in the fridge for at least 2 hours before serving for flavors to meld.
• Serve chilled.

ZESTY POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Add 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain and cool. Cut potatoes into cubes., In a large bowl, combine the mayonnaise, sour cream, horseradish, parsley, pepper and remaining salt. Stir in the potatoes, eggs, bacon and onions. Cover and refrigerate for up to 24 hours.

LINDA'S OLD-FASHIONED POTATO SALAD

Steps:

• Cover same size potatoes with water by 2" in a 3 quart saucepan. Add 2 T. of salt, and bring to a boil, then cook uncovered, until just tender, 15-25 mins., depending on size of potatoes. (If you cook them too long, they will be soggy.)
• Drain in a colander, and cool to room temperature, then refrigerate in a covered bowl.
• Meanwhile, run the eggs under cold water, crack, and peel. Put the eggs in with the bowl with of potatoes, to chill.
• When potatoes are cold, (and if you want to do this in a hurry, you can put them in the freezer for a 1/2 hour or so to cool) take out of the refrigerator, and cut into 1" pieces (leaving the skins on).
• Cut up eggs in a small bowl, then squeeze between your fingers, to make them fine.
• Cut yellow onions, green onions, celery and green pepper, and shred carrots. Add to potato mixture, and mix together carefully, trying not to break up potatoes.
• Add mayonnaise, vinegar, and mustard together in a small bowl, mixing well.
• Add to potato mixture, and carefully mix together.
• Adjust flavor with salt, and lots of freshly ground pepper.
• Serve cold, on a platter with a bed of fresh greens, and a sprinkling with paprika, to garnish.
• Makes 4-6 servings.

GERMAN POTATO SALAD WITH CHOPPED HAM

Steps:

• Cook potatoes in boiling salted water until just tender, about 20 minutes.
• While potatoes are cooking, heat pan over medium heat and add oil. When oil is hot, add sliced ham and cook until lightly browned with crispy, golden edges, about 5 minutes.
• Drain potatoes and allow to cool slightly. While still warm, gently mix potatoes in large bowl with all other ingredients. Taste for seasoning.

ZESTY MEDITERRANEAN POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Add 1 teaspoon salt. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain and place in a large bowl., In a small bowl, whisk olive oil, lemon juice, remaining salt, pepper and red pepper flakes until blended. Spoon over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, add sweet red pepper, onion, olives and bacon to potatoes. Sprinkle with feta and basil.

LINDA'S ZESTY HAM POTATO SALAD

Steps:

• For the dressing, in a small bowl combine mayonnaise, milk, mustard, salt and pepper.
• Mix well.
• Cover, and refrigerate at least 30 minutes.
• Cut ham into 1/2" cubes, and set aside.
• In a lg bowl combine potatoes, ham, peas, onion, and thinly sliced red and green pepper.
• Mix salad dressing into the other ingredients in a lg bowl.
• Refrigerate for at least 2 hours until thouroughly chilled.
• Serve on lettuce leaves.