Best Ham And Egg Potato Salad With Charred Scallions Recipes

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POTATO SALAD WITH HAM



Potato Salad With Ham image

Make and share this Potato Salad With Ham recipe from Food.com.

Provided by Parsley

Categories     Potato

Time 20m

Yield 8 serving(s)

Number Of Ingredients 14

12 small red potatoes, scrubbed and diced (peel if desired)
2/3 cup diced cooked ham
4 hard-boiled eggs, chopped
1 celery rib, chopped
1/3 cup sliced green onion
1/4-1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon dijon-style mustard
1 tablespoon lemon juice
1/2 teaspoon sugar
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper
1/4 teaspoon paprika
1 tablespoon chopped fresh parsley

Steps:

  • Cook diced potatoes in boiling water about 12 minutes or until tender. Drain and rinse w/ very cold water.
  • In a large bowl combine potatoes, ham, eggs, celery, and green onions.
  • In a seperate, small bowl, combine sour cream, mayonnaise, mustard, lemon juice, sugar, salt, pepper, paprika and parsley; mix well.
  • Pour the dressing mixture over the potato salad mixture and gently toss to coat well.
  • Chill.
  • Serve.

Nutrition Facts : Calories 294.6, Fat 8.9, SaturatedFat 2.8, Cholesterol 109.5, Sodium 219.3, Carbohydrate 43.8, Fiber 4.6, Sugar 4.8, Protein 11.3

LITE HAM EGG AND POTATO SALAD



Lite Ham Egg and Potato Salad image

I came up with recipe when following the CSIRO Total Wellbeing diet. It's really easy to prepare and tastes great! For those on CSIRO Diet the points are: 1 Bread (Potato), 1 protein (egg/ham) and 1-1/2 vegetables (depending on size of side salad).

Provided by asqui

Categories     Lunch/Snacks

Time 45m

Yield 2 serving(s)

Number Of Ingredients 9

2 medium potatoes
2 spring onions or 2 scallions
1 (100 g) ham steaks
2 eggs
1 tablespoon lemon juice
2 tablespoons low-fat mayonnaise
1 teaspoon Dijon mustard
1 -2 tablespoon water
1 -2 tablespoon white vinegar

Steps:

  • Bring a pot of water to the boil and boil potatoes for 15 minutes.
  • Add eggs to the pot.
  • Continue to boil the eggs and potatoes for another 15 minutes or until the potatoes are nicely cooked through. A skewer should pass easily through the centre of the potatoes.
  • Allow to cool. The above can be done the night before and the eggs and potatoes refrigerated overnight.
  • Start your char-grill or pan heating up, spray lightly with oil. A grill with a bit of charcoal or character is best, as it adds a more "barbequed" flavour to the ham.
  • Meanwhile, dice the cooled boiled potatoes into 1cm cubes.
  • Peel the boiled eggs and chop them lengthways in half and then cut each half across into slices. Add to potatoes.
  • Finely chop and add the spring onions/scallions.
  • Once the grill or pan is heated, add the ham steak and cook until heated through and a little charred.
  • Remove the steak from heat and allow to cool, slightly. Dice into even cubes and add.
  • In a small bowl mix together lemon juice, mayonnaise, mustard and vinegar. Add water until the dressing reaches the desirable consistency.
  • Pour dressing over other ingredients, season with salt/pepper, toss and divide evenly onto plates.
  • Serve with a lighter side salad such as cherry tomatoes, baby spinach and cucumber.

CREAMY HAM AND POTATO SALAD



Creamy Ham and Potato Salad image

Yes! You can make potato salad from a mix. Try this recipe that blends the creamy au gratin potato sauce with mayonnaise and mustard.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 4h40m

Yield 6

Number Of Ingredients 6

1 box (4.7 oz) Betty Crockerâ„¢ au gratin potatoes
3 cups water
1/2 cup mayonnaise or salad dressing
1 tablespoon Dijon mustard
2 cups cubed fully cooked ham
1 bag (12 oz) frozen sweet peas, broccoli or other vegetable, thawed and drained

Steps:

  • Heat Potatoes, Sauce Mix and water to boiling in 4-quart Dutch oven over high heat, stirring occasionally.
  • Reduce heat; simmer uncovered about 25 minutes, stirring occasionally, until potatoes are tender.
  • Remove from heat; stir in mayonnaise and mustard. Stir in ham and peas. Spoon into serving bowl; cover and refrigerate 3 to 4 hours or until chilled. Stir before serving.

Nutrition Facts : Calories 330, Carbohydrate 26 g, Cholesterol 35 mg, Fat 3, Fiber 2 g, Protein 14 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1370 mg, Sugar 3 g, TransFat 0 g

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