HAM POTATO SALAD RECIPES

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CREAMY HAM AND POTATO SALAD RECIPE - BETTYCROCKER.COM



Creamy Ham and Potato Salad Recipe - BettyCrocker.com 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 Betty Crocker Kitchens

Total Time 4 hours 40 minutes

Prep Time 10 minutes

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 , CarbohydrateContent 26 g, CholesterolContent 35 mg, FatContent 3 , FiberContent 2 g, ProteinContent 14 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 1370 mg, SugarContent 3 g, TransFatContent 0 g

HAM-AND-POTATO SALAD RECIPE - JOSÉ ANDRÉS | FOOD & WINE



Ham-and-Potato Salad Recipe - José Andrés | Food & Wine image

In his elevated version of potato salad, star chef José Andrés combines fingerling potatoes, smoky ham and cucumbers in a whipped deviled egg dressing. Slideshow:  More Potato Salad Recipes 

Provided by José Andrés

Categories     Potato Salad

Total Time 50 minutes

Yield 6

Number Of Ingredients 15

1 1/2 pounds fingerling potatoes
Salt
1 cup mayonnaise
3 hard-cooked large egg yolks, mashed with a fork
1 1/2 tablespoons minced cornichons
1 tablespoon minced shallot
1 tablespoon prepared horseradish
Pinch of cayenne
1/4 cup plus 1/2 tablespoon extra-virgin olive oil
2 1/2 tablespoons red wine vinegar
Pepper
One 1/2-pound piece of smoked ham, cut into bite-size pieces
1/2 English cucumber, chopped
4 cups mesclun (2 ounces)
Pickled okra, halved lengthwise, for garnish

Steps:

  • 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.
  • In a medium bowl, whisk the mayonnaise with the egg yolks, cornichons, shallot, horseradish, cayenne, 1/4 cup of the olive oil and 2 tablespoons of the vinegar. Season the dressing with salt and pepper.
  • In a large bowl, toss the potatoes with half of the dressing. Fold in the ham and cucumber and season with salt and pepper. Transfer the salad to plates or a platter.
  • In another bowl, toss the mesclun with the remaining 1/2 tablespoon each of olive oil and vinegar and season with salt and pepper. Arrange on top of and around the ham-and-potato salad. Garnish with pickled okra and serve, passing additional dressing at the table.

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HAM-AND-POTATO SALAD RECIPE - JOSÉ ANDRÉS | FOOD & WINE
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