Ham & Mustard Potato Salad
Recipe: #21994
December 04, 2015
Categories: Salads, Potato Salad, Main Dish Salad, Meat Salad, Potatoes, Australian, Brunch, July 4th, Labor Day, Picnic, Potluck, Gluten-Free, more
"My family just love this potato salad. I prefer the skin left on the potatoes but they can be peeled."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (265.6 g)
- Calories 202.7
- Total Fat - 6.8 g
- Saturated Fat - 1.9 g
- Cholesterol - 17.2 mg
- Sodium - 434 mg
- Total Carbohydrate - 29.3 g
- Dietary Fiber - 5 g
- Sugars - 4.2 g
- Protein - 8 g
- Calcium - 54.7 mg
- Iron - 2.7 mg
- Vitamin C - 20 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Wash potatoes and cut into half or quarter (according to size of potato) and boil or steam them until just tender.
Step 2
When cooked mix the potatoes, ham, asparagus, tomatoes, spring onions and half the chives, and toss gently with the mayonnaise, sour cream and mustard.
Step 3
Chill until cold and arrange the salad onto a serving plate, sprinkle with the remainder of the chives and serve immediately.
Tips
No special items needed.
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