Best Ham And Mustard Potato Salad Recipes

Spring Asparagus, Ham and Potato Salad - Honey Mustard Dressing image

Provided by French Tart

Time 5m

Yield 2 serving(s)

Number Of Ingredients 18

1 tablespoon honey
2 tablespoons olive oil
1 tablespoon sherry wine vinegar or 1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard or 1 teaspoon mustard, of your choice
salt
black pepper
3 large boiled potatoes, peeled and cut into 1-inch cubes
8 -10 asparagus cooked asparagus spears, cut into 3-inch lengths
4 slices of cooked honey roast ham, cut into strips
1/2 red onion, peeled and very finely chopped
8 cornichons, sliced (optional)
salt
black pepper
chopped fresh chives or chopped fresh chervil
cooked fresh broad bean (optional)
grilled and crumbled crispy bacon (optional)
fresh peas, in their pods (optional)
stuffed green olive (optional)

Steps:

Make up the dressing by putting all the dressing ingredients into a jar and shaking it well. The dressing can be made up well in advance.
Choose two attractive plates or bowls and start to assemble the salad.
Place the potatoes on the plate/bowl first and then arrange the strips of ham & asparagus spears over the top - gently mix through to "just" mingle the ingredients together.
Next, scatter the minced/finely diced red onion over and then the sliced cornichons - if you are using them.
Pour over the honey & mustard dressing - giving the salad a liberal dousing!
Season and scatter the chopped chives and/or the chopped chervil over the top.
Serve with crusty bread & a glass of crisp, chilled white Chablis or Chardonnay!
Optional ideas:.
You could also add peas, broad beans, olives or crispy bacon!

Nutrition Facts : Calories 675.1, Fat 22.9, SaturatedFat 5, Cholesterol 29.4, Sodium 583.3, Carbohydrate 104.9, Fiber 9.8, Sugar 14.5, Protein 16.4

Ham Persillade with Mustard Potato Salad and Mashed Peas image

Provided by Paul Grimes

Yield Makes 4 servings

Number Of Ingredients 17

6 long parsley sprigs, divided
1 3/4 cups reduced-sodium chicken broth
1 large garlic clove, minced
2 teaspoon unflavored gelatin (from 1 envelope)
3 tablespoons water
1 (3/4-pound) piece baked ham, cut into 1/2-inch cubes (2 cups)
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons white-wine vinegar
2 celery ribs, finely chopped (1 cup)
1/4 cup chopped cornichons or sour gherkins
1 pound boiled potatoes, peeled and cut into 1/2-inch cubes (2 1/2 cups)
1 (10-ounce) box frozen baby peas, thawed
2 teaspoons finely chopped marjoram
3 tablespoons extra-virgin olive oil
Equipment: 4 (16-ounce) wide jars or containers with lids
Garnish: celery leaves

Steps:

Make ham persillade:
Chop enough parsley leaves to measure 1 tablespoon; reserve. Chop remaining leaves and stems and simmer with broth and garlic in a small saucepan, covered, 5 minutes.
Meanwhile, sprinkle gelatin over water in a medium bowl and let soften 1 minute. Strain broth through a fine-mesh sieve into bowl with gelatin and stir to dissolve. Season with salt and pepper. Set bowl in an ice bath and cool to room temperature, stirring.
Toss ham with reserved parsley and divide among jars. Pour gelatin on top and chill until set, at least 1 hour.
Make potato salad:
Whisk together mayonnaise, mustard, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in celery, cornichons, and potatoes.
Mash peas:
Pulse peas with marjoram, oil, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a food processor to a coarse mash.
Assemble jars:
Layer peas, then potato salad, over ham.

Ham and Mustard Potato Salad image

Provided by Tisme

Categories Ham

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

750 g baby potatoes
100 g smoked ham, cut into thick strips
1 bunch asparagus, blanched and cut into about 5cm lengths
1/2 cup roughly chopped semi sun-dried tomato
1/4 cup spring onion, finely chopped
1/2 cup chopped chives
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon grainy mustard

Steps:

Wash potatoes and cut into half or quarter (according to size of potato) and boil or steam them until just tender.
When cooked mix the potatoes, ham, asparagus, tomatoes, spring onions and half the chives, and toss gently with the mayonnaise, sour cream and mustard.
Chill. until cold and arrange the salad onto a serving plate, sprinkle with the remainder of the chives and serve immediately.

Nutrition Facts : Calories 248.4, Fat 10.9, SaturatedFat 2.8, Cholesterol 21.5, Sodium 588.2, Carbohydrate 31.2, Fiber 5.4, Sugar 6, Protein 9.2