Potato & Ham Salad
Recipe: #25508
January 27, 2017
Categories: Salads, Potato Salad, Potatoes, Australian, Birthday, Christmas, Easter, July 4th, Labor Day, Picnic Potluck, Sunday Dinner, Gluten-Free, Non-Dairy, more
"A lovely creamy potato salad using ham. A great way to use up any left over ham you may have. You can quarter the eggs if preferred and add to the top of the salad."
Ingredients
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- FOR DRESSING INGREDIENTS
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Nutritional
- Serving Size: 1 (391.4 g)
- Calories 334.7
- Total Fat - 13.1 g
- Saturated Fat - 3.2 g
- Cholesterol - 225.1 mg
- Sodium - 619.2 mg
- Total Carbohydrate - 39.4 g
- Dietary Fiber - 7.4 g
- Sugars - 11 g
- Protein - 15.9 g
- Calcium - 83.7 mg
- Iron - 3 mg
- Vitamin C - 145.9 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Place potatoes in a large saucepan & cover potatoes with cold water. Bring to the boil over high heat. Reduce heat to medium and cook potatoes, uncovered, for 3 to 4 minutes or until tender when pierced with a skewer. Drain. Transfer to a bowl.
Step 2
(Do not overcook the potatoes, watch them carefully)
Step 3
Peas need not be cooked all the way through just the chill taken off them (a minute or so in the microwave is good)
Step 4
Mix together the potatoes, eggs, ham spring onions and peas in a serving bowl.
Step 5
To make the dressing, place all ingredients in a small bowl and mix well to combine. (Do not add the extra chives needed for garnish)
Step 6
Pour over the potato mix and mix the dressing through gently.
Step 7
Refrigerate salad until cold and serve garnished with the extra chopped chives.
Tips
No special items needed.