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Warm Red Potato Salad

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
  • Total Time
    Prep: 25 min. Cook: 15 min.
  • Makes
    7 servings


  • 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
  • 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


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

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