Potato Ham Salad Recipes

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GERMAN POTATO SALAD WITH CHOPPED HAM



German Potato Salad with Chopped Ham image

A flavorful twist to a German classic, this potato salad gets a big boost of flavor from our ham.

Provided by Farmland

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 9

3 pounds red potatoes, peeled and cubed (such as Black Gold Farms)
1 tablespoon neutral cooking oil
1 (16 ounce) package Farmland® Sliced Ham, cut into strips about 1/2-inch wide
1 cup diced white onion
½ cup white vinegar
½ cup Dijon mustard
¼ cup white sugar
¼ cup minced fresh chives
Salt and pepper, to taste

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.

Nutrition Facts : Calories 324 calories, Carbohydrate 53.5 g, Cholesterol 34.4 mg, Fat 4.9 g, Fiber 4.4 g, Protein 16.1 g, SaturatedFat 0.4 g, Sodium 1479.9 mg, Sugar 11.8 g

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.

POTATO SALAD WITH HAM



Potato Salad With Ham image

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

12 small red potatoes, scrubbed and diced (peel if desired)
2/3 cup diced cooked ham
4 hard-boiled eggs, chopped
1 celery rib, chopped
1/3 cup sliced green onion
1/4-1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon dijon-style mustard
1 tablespoon lemon juice
1/2 teaspoon sugar
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper
1/4 teaspoon paprika
1 tablespoon chopped fresh parsley

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

GERMAN-STYLE POTATO AND HAM SALAD



German-Style Potato and Ham Salad image

Provided by Melissa Roberts-Matar

Categories     Salad     Onion     Pork     Potato     Vegetable     Side     Bacon     Ham     Summer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 14

3 pounds medium (2 to 3 inches in diameter) red boiling potatoes, scrubbed well
1 pound medium asparagus, trimmed
5 bacon slices (5 ounces), cut into 1/2-inch pieces
5 ounces sliced Black Forest or other baked deli ham, slices stacked and cut in half lengthwise, then cut crosswise into 1/3-inch-wide strips
2 celery ribs, cut into 1/4-inch dice (1 cup)
1 cup finely chopped sweet onion such as Vidalia
1/2 cup chopped fresh parsley
1/3 cup finely chopped sweet gherkin pickles
3 tablespoons olive oil
7 tablespoons distilled white vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1 1/4 teaspoons salt
1/2 teaspoon black pepper

Steps:

  • Steam potatoes in a vegetable steamer set over 1 inch of boiling water in a wide 4- to 5-quart pot, covered, until tender when pierced with a paring knife, 20 to 25 minutes. Transfer to a cutting board.
  • Meanwhile, cook asparagus in a wide 4- to 5-quart pot of boiling salted water, uncovered, until just tender, about 3 minutes. Transfer asparagus with tongs to a bowl of ice and cold water to stop cooking, then drain and pat dry. Cut off and reserve tips, then cut stalks into 1-inch pieces. Add tips and stalks to a large bowl.
  • Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden and crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain, reserving bacon drippings in skillet.
  • Once potatoes have cooled to warm, cut into 1/2-inch-thick slices. Add to bowl with asparagus, along with bacon, ham, celery, onion, parsley, and pickle.
  • Return skillet with bacon drippings to moderately high heat. Add oil, then whisk in vinegar, sugar, mustard, salt, and pepper and cook, stirring and scraping up brown bits, 30 seconds. Immediately pour hot dressing over potato salad and toss to coat.

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.

POTATO SALAD WITH HAM AND GREEN BEANS



Potato Salad with Ham and Green Beans image

Bring this tasty Potato Salad with Ham and Green Beans with to your next party. Tangy and creamy Potato Salad with Ham and Green Beans gets its unique flavor from a combination of spicy brown mustard, MIRACLE WHIP Free dressing and red wine vinegar. It's sure to be a crowd favorite.

Provided by My Food and Family

Categories     Home

Time 1h16m

Yield 12 servings

Number Of Ingredients 8

3 lb. new potatoes, quartered
2/3 cup cold water
1 lb. fresh green beans, trimmed, halved
3/4 cup MIRACLE WHIP FREE Dressing
1/3 cup GREY POUPON Hearty Spicy Brown Mustard
2 Tbsp. HEINZ Red Wine Vinegar
2 cups ham cubes
4 green onions, chopped

Steps:

  • Microwave potatoes and water in large covered microwaveable casserole on HIGH 13 min. Stir in beans. Microwave, covered, 7 to 13 min. or just until potatoes are tender; drain. Cool.
  • Whisk dressing, mustard and vinegar until blended. Add to potato mixture along with ham and onions; mix lightly.

Nutrition Facts : Calories 160, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 15 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g

HAM AND SWEET POTATO SALAD



Ham and Sweet Potato Salad image

A friend shared this recipe with me. It's her favorite salad, and you'll see why when you try it.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 13

4 to 5 cups cubed peeled sweet potatoes
1 cup mayonnaise
1/3 cup orange juice
1 tablespoon honey
1 tablespoon grated orange zest
1/8 teaspoon salt
1/2 teaspoon grated fresh gingerroot
1/8 teaspoon ground nutmeg
1-1/2 cups julienned fully cooked ham
2 celery ribs, thinly sliced
1/4 cup chopped dried apricots
1 whole fresh pineapple
1 cup chopped pecans

Steps:

  • Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until tender. Drain and cool. In a large bowl, combine the mayonnaise, orange juice, honey, orange zest, salt, ginger and nutmeg. Stir in the ham, celery, apricots and sweet potatoes., Stand pineapple upright and cut in half vertically, leaving the top attached. Remove fruit, leaving a 1/2-in. shell. Cut fruit into chunks; stir 1 cup into the salad (save remaining fruit for another use). Cover and refrigerate salad and shells for at least 4 hours. Just before serving, stir pecans into salad. Spoon into pineapple shells.

Nutrition Facts : Calories 470 calories, Fat 35g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 543mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 5g fiber), Protein 8g protein.

CREAMY HAM AND POTATO SALAD



Creamy Ham and Potato Salad image

Yes! You can make potato salad from a mix. Try this recipe that blends the creamy au gratin potato sauce with mayonnaise and mustard.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 4h40m

Yield 6

Number Of Ingredients 6

1 box (4.7 oz) Betty Crocker™ au gratin potatoes
3 cups water
1/2 cup mayonnaise or salad dressing
1 tablespoon Dijon mustard
2 cups cubed fully cooked ham
1 bag (12 oz) frozen sweet peas, broccoli or other vegetable, thawed and drained

Steps:

  • Heat Potatoes, Sauce Mix and water to boiling in 4-quart Dutch oven over high heat, stirring occasionally.
  • Reduce heat; simmer uncovered about 25 minutes, stirring occasionally, until potatoes are tender.
  • Remove from heat; stir in mayonnaise and mustard. Stir in ham and peas. Spoon into serving bowl; cover and refrigerate 3 to 4 hours or until chilled. Stir before serving.

Nutrition Facts : Calories 330, Carbohydrate 26 g, Cholesterol 35 mg, Fat 3, Fiber 2 g, Protein 14 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1370 mg, Sugar 3 g, TransFat 0 g

LITE HAM EGG AND POTATO SALAD



Lite Ham Egg and Potato Salad image

I came up with recipe when following the CSIRO Total Wellbeing diet. It's really easy to prepare and tastes great! For those on CSIRO Diet the points are: 1 Bread (Potato), 1 protein (egg/ham) and 1-1/2 vegetables (depending on size of side salad).

Provided by asqui

Categories     Lunch/Snacks

Time 45m

Yield 2 serving(s)

Number Of Ingredients 9

2 medium potatoes
2 spring onions or 2 scallions
1 (100 g) ham steaks
2 eggs
1 tablespoon lemon juice
2 tablespoons low-fat mayonnaise
1 teaspoon Dijon mustard
1 -2 tablespoon water
1 -2 tablespoon white vinegar

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.

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.

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10 BEST HAM & POTATO PAIRINGS FOR YOUR EASTER TABLE ...
10. Slow-Cooker Southern-Style Ham + Sweet Potato Gratin. A little planning leads to grand flavors in this laid-back pairing. The long, slow cook time of our Southern-style ham enhances the flavor tenfold, while a slightly longer-than-average bake time allows the sweet potato gratin develop the most amazing golden crust. But wait, there’s ...
From bettycrocker.com


PEA, POTATO & HAM SALAD • CUBBIN THE KITCHEN • RECIPE
2020-07-10 This Pea, Potato and Ham Salad sings of summer and will leave you satisfied and happy. This salad is hugely cost effective and tasty. If you want some more summery recipes check out these: Loaded Hummus Black Bean Tacos Coronation Chicken Paella Arancini Sticky Honey Garlic Chicken. I’d love to hear what you think of this salad in the ...
From cubbinthekitchen.com


OLD FASHIONED HAM SALAD RECIPE | THE RECIPE CRITIC
2021-12-27 Pulse ham: In a food processor add the ham and pulse until it is small and crumbly. You can also chop into really small pieces. Add ingredients, mix and serve: In a medium bowl add the ham, eggs, mayonnaise, celery, onion, relish, mustard, salt and pepper, parsley, and lemon juice. Stir all the ingredients together.
From therecipecritic.com


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