POTATO HAM 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 'N' CHEESE POTATO SALAD RECIPE: HOW TO MAKE IT



Ham 'n' Cheese Potato Salad Recipe: How to Make It 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

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

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, FatContent 15g fat (4g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 408mg sodium, CarbohydrateContent 11g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

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