Ham 'n' Spuds Salad Recipe
Ham 'n' Spuds Salad Recipe photo by Taste of Home

Ham 'n' Spuds Salad Recipe

Publisher Photo
Meet the Cook: Not only does this make a hearty salad that's a favorite of men and good for carrying to picnics and church suppers...it's also a tasty way to use up ham! I'm a 74-year-young widow who's been cooking 62 years, more or less. I have two daughters, five grandchildren and a pair of great-grandchildren. -Jo Baker, Litchfield, Illinois
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6-8 servings

Ingredients

  • 2 cups cubed cooked potatoes
  • 2 cups cubed fully cooked ham
  • 4 hard-cooked eggs, chopped
  • 1/2 cup pitted ripe olives
  • 1/2 cup sliced celery
  • 1/4 cup finely chopped green pepper
  • 1/4 cup finely chopped onion
  • 1/2 cup mayonnaise
  • 1/4 cup sweet pickle relish
  • 2 tablespoons minced pimientos
  • 1 tablespoon prepared spicy brown or yellow mustard
  • 2 teaspoons cider vinegar
  • Lettuce leaves, optional

Nutritional Facts

1 serving (1 cup) equals 254 calories, 17 g fat (3 g saturated fat), 130 mg cholesterol, 710 mg sodium, 13 g carbohydrate, 1 g fiber, 11 g protein.

Directions

  1. In a large bowl, combine the potatoes, ham, eggs, olives, celery, green pepper and onion. In a small bowl, combine mayonnaise, relish, pimientos, mustard and vinegar; pour over potato mixture. Toss lightly to coat. Chill for several hours. Serve in a lettuce-lined bowl if desired. Yield: 6-8 servings.
Originally published as Ham 'n' Spuds Salad in Country Woman March/April 1996, p33

Nutritional Facts

1 serving (1 cup) equals 254 calories, 17 g fat (3 g saturated fat), 130 mg cholesterol, 710 mg sodium, 13 g carbohydrate, 1 g fiber, 11 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Ham 'n' Spuds Salad

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MY REVIEW
Reviewed Jul. 15, 2011

"OMG this is the best salad I ever had. HIGHLY recommended and thank you to Jo Baker for sharing."

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