Ham 'n' Cheese Potato Salad Recipe

5 4 6
Ham 'n' Cheese Potato Salad Recipe
Ham 'n' Cheese Potato Salad Recipe photo by Taste of Home
Publisher Photo

Ham 'n' Cheese Potato Salad Recipe

Read Reviews
5 4 6
Publisher Photo
This is one potato salad that's hearty enough to be a main dish. My family especially likes to take it along when we go on picnics. -Tamara Sellman, Barrington, Illinois
MAKES:
16-20 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 20 min. + cooling
MAKES:
16-20 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 20 min. + cooling

Ingredients

  • 2-1/2 to 3 pounds red potatoes
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces Monterey Jack cheese, cubed
  • 2 cups diced fully cooked ham
  • 3/4 cup chopped fresh tomatoes
  • 1/4 cup sliced green onions
  • 1/4 cup minced fresh parsley

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
Meanwhile, in a large salad bowl, combine mayonnaise, sour cream, mustard, celery seed, salt and pepper; mix well. Cut potatoes into cubes. Add to mayonnaise mixture and toss to coat. Add remaining ingredients; mix well. Cover and refrigerate for at least 2 hours. Yield: 16-20 servings.
Originally published as Ham 'n' Cheese Potato Salad in Taste of Home April/May 1996, p37

Nutritional Facts

1 each: 204 calories, 15g fat (4g saturated fat), 27mg cholesterol, 408mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 6g protein.

  • 2-1/2 to 3 pounds red potatoes
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces Monterey Jack cheese, cubed
  • 2 cups diced fully cooked ham
  • 3/4 cup chopped fresh tomatoes
  • 1/4 cup sliced green onions
  • 1/4 cup minced fresh parsley
  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
  2. Meanwhile, in a large salad bowl, combine mayonnaise, sour cream, mustard, celery seed, salt and pepper; mix well. Cut potatoes into cubes. Add to mayonnaise mixture and toss to coat. Add remaining ingredients; mix well. Cover and refrigerate for at least 2 hours. Yield: 16-20 servings.
Originally published as Ham 'n' Cheese Potato Salad in Taste of Home April/May 1996, p37

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Reviews forHam 'n' Cheese Potato Salad

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pajamaangel User ID: 1603339 260026
Reviewed Jan. 21, 2017

"This was an absolute hit at my house. I loved all the flavors in this potato salad. It's the first potato salad that my husband asked me to make sure there were leftovers of so he could take it to work the next day. Now that's saying alot!"

MY REVIEW
bcannoy1229 User ID: 6189615 19551
Reviewed May. 21, 2014

"This is by far the best potato salad...ever . A little bit of prep work but it is worth it!"

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Darla60 User ID: 7392429 8542
Reviewed Aug. 31, 2013

"This recipe is great! You can also use diced chicken in place of ham."

MY REVIEW
Rosamund User ID: 6790218 5654
Reviewed Jul. 25, 2012

"This recipe is by far my husbands most favorite potato salad recipe. It is not wimpy or skimpy. My husband loves his meals and is a fairly picky eater. This he is crazy about. Try it!! You won't be disappointed!!"

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