White and Sweet Potato Salad with Ham
Recipe: #6601
September 24, 2012
Categories: Onions, Peppers, Potatoes, 5-Minute Prep, Game/Sports Day, July 4th, Labor Day, Potluck, Sunday Dinner, more
"This is a nice change from the classic "spud" salad. Easy to prepare, and can be served warm, which is my favorite; but, also room temperature or chilled, which is equally as good. A great side dish to just about main course."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (445.7 g)
- Calories 160
- Total Fat - 5.4 g
- Saturated Fat - 0.9 g
- Cholesterol - 26.9 mg
- Sodium - 510.3 mg
- Total Carbohydrate - 19.8 g
- Dietary Fiber - 3.2 g
- Sugars - 6.7 g
- Protein - 9.2 g
- Calcium - 93.8 mg
- Iron - 1.3 mg
- Vitamin C - 24.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Potatoes ... Make sure to cut the potatoes the same size so they cook equally. Cook the potatoes in plenty of salted water until fork tender. You want the potatoes tender, but they still hold their shape. They should take 10-12 minutes. Remove from the heat, drain, return to the pot; and, cover so they can dry but still stay warm.
Step 2
Salad ... Add the mayonnaise, sour cream, a good pinch of pepper, and a small pinch of salt to a measuring cup and mix well. Then, in a serving bowl, add in the ham, peppers, onion, and warm potatoes and lightly toss. Add most of the dressing and mix well to combine, trying not to break up the potatoes too much. You may want to add it all; but, it really depends on how creamy you like your salad. I tend to dress mine a bit lighter. That is up to personal taste. Season with any additional salt and pepper.
Step 3
Serve ... Sprinkle the paprika over the top and ENJOY! It really is a great side dish to any main meal.
Tips
No special items needed.
0 Reviews
You'll Also Love
