Warm Red Potato Salad Recipe

Warm Red Potato Salad Recipe
Warm Red Potato Salad Recipe photo by Taste of Home
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Warm Red Potato Salad Recipe

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This is my sister, Barbara's recipe. The red potato skins and the green beans contrast nicely, and the ham pieces add lip-smacking flavor. —Laurel Leslie, Sonora, California
MAKES:
7 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.

Ingredients

  • 2 pounds small red potatoes
  • 1/4 pound fresh snow peas, halved
  • 1/2 pound sliced fresh mushrooms
  • 1/2 cup diced fully cooked ham
  • 1 medium green pepper, julienned
  • 1 celery rib, diced
  • 3 tablespoons chopped green onions
  • 2 tablespoons minced fresh parsley
  • DRESSING:
  • 1/2 cup olive oil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon minced fresh parsley
  • 4 red lettuce leaves

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 minutes. Add snow peas; cook, uncovered, 1 minute longer or until potatoes are tender. Drain.
When cool enough to handle, quarter potatoes into a large bowl. Add the mushrooms, ham, green pepper, celery, onions and parsley.
In a small bowl, combine the oil, vinegar, lemon juice, oregano, salt and pepper. Pour over potato mixture and toss gently. Sprinkle with parsley. Serve warm in a lettuce-lined bowl. Yield: 7 servings.
Originally published as Warm Potato Salad in Taste of Home December/January 2007, p55

Nutritional Facts

3/4 cup: 273 calories, 17g fat (2g saturated fat), 5mg cholesterol, 313mg sodium, 26g carbohydrate (3g sugars, 4g fiber), 6g protein.

  • 2 pounds small red potatoes
  • 1/4 pound fresh snow peas, halved
  • 1/2 pound sliced fresh mushrooms
  • 1/2 cup diced fully cooked ham
  • 1 medium green pepper, julienned
  • 1 celery rib, diced
  • 3 tablespoons chopped green onions
  • 2 tablespoons minced fresh parsley
  • DRESSING:
  • 1/2 cup olive oil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon minced fresh parsley
  • 4 red lettuce leaves
  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 minutes. Add snow peas; cook, uncovered, 1 minute longer or until potatoes are tender. Drain.
  2. When cool enough to handle, quarter potatoes into a large bowl. Add the mushrooms, ham, green pepper, celery, onions and parsley.
  3. In a small bowl, combine the oil, vinegar, lemon juice, oregano, salt and pepper. Pour over potato mixture and toss gently. Sprinkle with parsley. Serve warm in a lettuce-lined bowl. Yield: 7 servings.
Originally published as Warm Potato Salad in Taste of Home December/January 2007, p55

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