Ham 'n' Spuds Salad Recipe

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

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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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2 cups cubed cooked potatoes
  • 2 cups cubed fully cooked ham
  • 4 hard-boiled large 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.
Originally published as Ham 'n' Spuds Salad in Country Woman March/April 1996, p33

Nutritional Facts

1 cup: 254 calories, 17g fat (3g saturated fat), 130mg cholesterol, 710mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 11g protein.

  • 2 cups cubed cooked potatoes
  • 2 cups cubed fully cooked ham
  • 4 hard-boiled large 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
  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

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magickat__CT User ID: 1013598 8555
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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