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Ham 'n' Spuds Salad

 Ham 'n' Spuds Salad
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
6-8 ServingsPrep: 15 min. + chilling

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

Directions

  • 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.
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.

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Ham 'n' Spuds Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.