GERMAN-STYLE POTATO AND HAM SALAD
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
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.
GERMAN POTATO SALAD WITH CHOPPED HAM
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
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
CREAMY HAM AND POTATO SALAD
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
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
HAM AND EGG POTATO SALAD WITH CHARRED SCALLIONS
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
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
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.
LITE HAM EGG AND POTATO SALAD
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
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.
HAM 'N' CHEESE POTATO SALAD
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
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 & POTATO SALAD SANDWICHES
These little sandwiches with zingy toppings are super simple to pull together. This classic version originated in a deli in Prague, where they're a really popular winter party food. -Cara McDonald, Winter Park, Colorado
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Spread 1/4 cup potato salad on each baguette slice. Layer with ham, tomato, pickle, eggs and onion.
Nutrition Facts : Calories 229 calories, Fat 10g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 821mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
POTATO SALAD WITH HAM AND GREEN BEANS
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
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
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- Bring the water to a boil, reduce the heat to low and simmer (lid on) for 10 minutes. Take out the eggs and place them into a bowl. Pour cold water over and set them aside.
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- In a medium saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain and let cool slightly, then cut in half lengthwise.
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