Litehameggandpotatosalad Recipes

LITE HAM EGG AND POTATO SALAD

Steps:

• Bring a pot of water to the boil and boil potatoes for 15 minutes.
• Add eggs to the pot.
• Continue to boil the eggs and potatoes for another 15 minutes or until the potatoes are nicely cooked through. A skewer should pass easily through the centre of the potatoes.
• Allow to cool. The above can be done the night before and the eggs and potatoes refrigerated overnight.
• Start your char-grill or pan heating up, spray lightly with oil. A grill with a bit of charcoal or character is best, as it adds a more "barbequed" flavour to the ham.
• Meanwhile, dice the cooled boiled potatoes into 1cm cubes.
• Peel the boiled eggs and chop them lengthways in half and then cut each half across into slices. Add to potatoes.
• Finely chop and add the spring onions/scallions.
• Once the grill or pan is heated, add the ham steak and cook until heated through and a little charred.
• Remove the steak from heat and allow to cool, slightly. Dice into even cubes and add.
• In a small bowl mix together lemon juice, mayonnaise, mustard and vinegar. Add water until the dressing reaches the desirable consistency.
• Pour dressing over other ingredients, season with salt/pepper, toss and divide evenly onto plates.
• Serve with a lighter side salad such as cherry tomatoes, baby spinach and cucumber.

LIGHT POTATO SALAD

Steps:

• In bowl, combine potatoes, celery, pickle, red pepper, onion, parsley and mint. Combine all remaining ingredients; pour over salad and mix gently. Cover and chill for several hours.

GRILLED POTATO SALAD

Steps:

• Add the potatoes to a large pot and cover with water. Season generously with salt. Place over medium-high heat and bring to a boil. Cook until tender, 8 to 10 minutes. Drain and set aside to cool, 5 to 7 minutes.
• Preheat a grill pan over medium-high heat. Toss the cooled potatoes with the olive oil, rosemary, garlic, onion and red bell pepper. Place on the grill pan and cook until nicely browned, 2 to 3 minutes per side. Remove to a large bowl.
• Make the dressing by adding the mayonnaise, sour cream, buttermilk, parsley, dill, chives, Worcestershire sauce, vinegar, hot sauce and some salt and pepper to a mason jar. Secure the lid and shake until well combined.
• Pour the dressing over the potatoes and toss to coat. Fold in the chopped bacon, sprinkle over the scallions and serve.

CLASSIC POTATO SALAD

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

GRANDMA'S CREAMY POTATO SALAD

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 and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
• Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.

BEST CLASSIC POTATO SALAD

Steps:

• Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
• Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
• Peel and chop eggs and set aside.
• Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
• Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

TANGY POTATO AND LEEK SALAD

Steps:

• In a large pot, bring potatoes to a boil over high in salted water. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 15 minutes. With a slotted spoon, transfer potatoes to a large bowl. Return water to a boil, add leeks, and cook until tender, 10 minutes. With a slotted spoon, transfer leeks to a blender. Add mustard, oil, vinegar, and 1/3 cup water; puree until very smooth. (Use caution when blending hot liquids.)
• Add leek mixture to potatoes and toss; season with salt and pepper. Top with parsley and serve warm or at room temperature.

LIGHT POTATO SALAD

Steps:

• Bring a large wide pan of salted water to a boil, and add potatoes. Boil until tender, about 20 minutes. Drain potatoes, cut in two, and place in a large bowl. Add scallions, and toss gently to mix.
• Return dry potato pan to medium heat, and add garlic oil and bacon. Cook bacon until very crisp, and transfer to paper towels.
• Add mustard seeds to bacon fat in pan. After a few moments, they will begin to pop. Immediately turn off heat, and add vinegar and potato mixture. Toss together, then transfer back into bowl.
• Cover salad with plastic wrap, and allow to rest at room temperature for about an hour. To serve, transfer to a serving bowl, and crumble crispy bacon on top.

SIMPLY LITE POTATO SALAD

Steps:

• Cook potatoes in boiling water until fork tender.
• Chill in refrigerator for a few hours or overnight.
• Peel skin from potatoes (or leave on if you prefer) and cut into approx.
• 1" chunks.
• In a large bowl, mix together all other ingredients until combined well.
• Pour in potatoes and stir gently until well coated.
• Cover and chill until ready to serve.