Potato & Ham Salad

Prep Time
Cook Time
Ready In

"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."

Original recipe yields 5 servings


  • 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 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 & Variations

No special items needed.