COUNTRY POTATO SALAD
I felt as though my usual potato salad recipe was missing something. So I experimented with some different ingredients, and the result was this tangy delight! -Ramona Hook Wysong, Barlow, Kentucky
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 20 servings.
Number Of Ingredients 18
Steps:
- In a large salad bowl, combine the first 11 ingredients. Set aside. Combine dressing ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for up to 24 hours.
Nutrition Facts : Calories 150 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 210mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
COUNTRY HAM AND POTATOES
Browned potatoes give simple ham a tasty touch. Not only do the potatoes pick up the flavor of the ham, but they look beautiful! Just add veggies or a salad and dinner is done. -Helen Bridges, Washington, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large heavy skillet, brown ham over medium-high heat in butter on both sides until heated through. Move ham to 1 side of the skillet; brown potatoes in drippings until tender. Sprinkle potatoes with parsley.
Nutrition Facts : Calories 261 calories, Fat 9g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 1337mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.
POTATO HAM SALAD
This is a fantastic twist to the traditional potato salad. It is a recipe that I picked up while visiting in Kiev, Ukraine.
Provided by KSJARVIS
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Place potatoes and carrots in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Hold the potatoes under cold running water to cool. Slide the skins from the potatoes and discard.
- Cut skinned potatoes and carrots into bite-size pieces.
- Mix potatoes, carrots, onion, sweet peas, ham, dill pickle cubes, and ranch dressing in a large bowl. Season with salt and black pepper.
Nutrition Facts : Calories 184.8 calories, Carbohydrate 15.4 g, Cholesterol 20 mg, Fat 10.5 g, Fiber 3.6 g, Protein 7.6 g, SaturatedFat 2.1 g, Sodium 742.7 mg, Sugar 4.5 g
COUNTRY HAM AND POTATO SOUP
I don't know where I got this recipe, but I love recipes that have ingredients generally on hand. A good use for leftover ham.
Provided by Barb in WNY
Categories Low Protein
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cover and cook onions in butter in a 4 quart Dutch oven over medium-low heat for 10 minutes, stirring frequently.
- Stir in parsley, garlic, bay leaves, and ham.
- Cook, uncovered over high heat 5 minutes, stirring frequently.
- Stir in the remaining ingredients except cheese.
- Heat to boiling; reduce heat.
- Cover and simmer for 30 minutes, stirring occasionally.
- Remove bay leaves and top each serving with the cheese.
COUNTRY HAM POTATO SKINS
Provided by Food Network Kitchen
Time 1h35m
Number Of Ingredients 0
Steps:
- Toppings: Ham salad, chopped parsley and minced pickles on cheesy skins
- How to Make Classic Potato Skins:
- Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
GERMAN POTATO SALAD WITH CHOPPED HAM
A flavorful twist to a German classic, this potato salad gets a big boost of flavor from our ham.
Provided by Farmland
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Cook potatoes in boiling salted water until just tender, about 20 minutes.
- While potatoes are cooking, heat pan over medium heat and add oil. When oil is hot, add sliced ham and cook until lightly browned with crispy, golden edges, about 5 minutes.
- Drain potatoes and allow to cool slightly. While still warm, gently mix potatoes in large bowl with all other ingredients. Taste for seasoning.
Nutrition Facts : Calories 324 calories, Carbohydrate 53.5 g, Cholesterol 34.4 mg, Fat 4.9 g, Fiber 4.4 g, Protein 16.1 g, SaturatedFat 0.4 g, Sodium 1479.9 mg, Sugar 11.8 g
COUNTRY HAM AND POTATO SALAD
Categories Salad Mustard Onion Potato Tomato Side Quick & Easy Ham Celery Summer Chill Sour Cream Boil Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Cook potatoes in medium pot of boiling salted water until just tender, about 6 minutes. Drain, reserving 2 tablespoons cooking liquid.
- Whisk cream, mustard and reserved potato cooking liquid in large bowl to blend. Add potatoes to dressing and toss to coat. Refrigerate until slightly cooled, about 5 minutes. Mix ham, onion and celery into salad. Season salad to taste with salt and pepper.
- Arrange tomato slices on plates. Spoon salad atop tomatoes.
SWEET POTATO AND HAM SALAD
A friend gave me this recipe; it is perfect for a picnic or lunch I have used it many times when entertaining guests, this salad is really awesome. The dressing should be made the evening before making the salad, store the dressing in a tightly sealed container in the refrigerator after preparing.
Provided by JeanineD 2
Categories Yam/Sweet Potato
Time 30m
Yield 1 Large bowl, 4 serving(s)
Number Of Ingredients 15
Steps:
- Dressing.
- Puree the cottage cheese in a electric blender or food processor at high speed for 1 minute or until smooth.
- Add the yoghurt, mustard, mayonnaise, vinegar, rosemary, lemon juice, salt and black pepper whirl for 10 to 15 seconds to blend well.
- Store the dressing in a tightly sealed container in the refrigerator after preparing.
- Salad.
- Cook the potatoes and sweet potatoes together, uncovered in a large saucepan of boiling water until they are tender.
- While the potatoes are cooking, core, deseed and coarsely chop the green pepper.
- Slice the radishes thinly and thinly slice the celery sticks.
- Drain the potatoes and let them cool until they are easy to handle, then peel, and cut them into cubes.
- Transfer the cubed potatoes to a large bowl, pour the prepared salad dressing over the potatoes, then add the ham, green pepper, celery and radishes toss well and serve.
Nutrition Facts : Calories 368.1, Fat 12.2, SaturatedFat 4.2, Cholesterol 74.8, Sodium 2450.3, Carbohydrate 28.4, Fiber 4.5, Sugar 5, Protein 35.4
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CREAMY POTATO AND HAM SALAD RECIPE - HAPPY FOODS TUBE
From happyfoodstube.com
5/5 (8)Total Time 40 minsCategory Dinner, Lunch, Side DishCalories 321 per serving
- Wash the potatoes, carrots and eggs. Peel the potatoes and carrots and place them in a pot. Add the eggs and pour in water (just enough to cover all the ingredients). Add 2 teaspoons of salt and cover with a lid.
- Bring the water to a boil, reduce the heat to low and simmer (lid on) for 10 minutes. Take out the eggs and place them into a bowl. Pour cold water over and set them aside.
- Let the potatoes and carrots cook (covered) until they are done, but don’t over-cook the potatoes. When done, drain the water and let the veggies cool down completely before chopping them into tiny cubes/pieces.
- Finely chop the onion, drain the peas. Drain and slice the dill pickles (gherkins) into small pieces. Dice the ham. Peel the eggs and cut them into small pieces as well. Transfer everything into a large bowl, altogether with diced carrots. Give everything a good mix.
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CREAMY HAM AND POTATO SALAD - THE COUNTRY COOK
From thecountrycook.net
Ratings 9Category Side DishServings 15Total Time 25 mins
- Slice potatoes in half, place them in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for an additional 10-15 minutes until fork tender. Drain well.
- Meanwhile, in a large bowl, whisk together the mayonnaise, sour cream, chicken broth, dijon mustard, celery seed, salt and pepper.
HAM-AND-POTATO SALAD RECIPE - JOSé ANDRéS | FOOD & WINE
From foodandwine.com
Servings 6Total Time 50 minsCategory Potato Salad
- In a medium saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain and let cool slightly, then cut in half lengthwise.
- In a medium bowl, whisk the mayonnaise with the egg yolks, cornichons, shallot, horseradish, cayenne, 1/4 cup of the olive oil and 2 tablespoons of the vinegar. Season the dressing with salt and pepper.
- In a large bowl, toss the potatoes with half of the dressing. Fold in the ham and cucumber and season with salt and pepper. Transfer the salad to plates or a platter.
- In another bowl, toss the mesclun with the remaining 1/2 tablespoon each of olive oil and vinegar and season with salt and pepper. Arrange on top of and around the ham-and-potato salad. Garnish with pickled okra and serve, passing additional dressing at the table.
RECIPE: DEVILED COUNTRY HAM SALAD APPETIZER | EDWARDS RECIPES
From edwardsvaham.com
- PREP Pre-heat an oven to 200 degrees F. Finely chop 2 lb. of cooked country ham slices . Zest 1/2 lemon , then cut in half. Finely chop 1 medium sized shallot . Chop fresh parsley until there is about 1/3 cup of chopped parsley .
- MAKE HAM SALAD Add chopped country ham, lemon zest, shallot, and parsley to a large bowl. Squeeze each half of lemon juice into the bowl. Also, add 8 oz. Duke's Mayonnaise , 2 oz. hot sauce , as well as salt and pepper to taste. Stir to combine until everything is equally incorporated**. Cover the ham salad bowl with plastic wrap and place in a refrigerator for at least one hour to allow flavors to build.
HAM AND POTATO SALAD | YUMMY.PH
From yummy.ph
- In a bowl, combine boiled potatoes, mayonnaise, lemon juice, ham, onions, and celery. Mix until well combined.
HAM SALAD - WIKIPEDIA
From en.wikipedia.org
Main ingredients Ham, mayonnaise or salad dressingRegion or state American South, American MidwestPlace of origin North America, Great BritainServing temperature Cold
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Ratings 58Total Time 20 minsCategory Brunch, Lunch, SaladCalories 290 per serving
- Put the ham, egg, celery and onion into a blender or food processor (season with a bit of fresh black pepper)
- Pulse (short, quick pulses) 20-25 times to mince. Scrape down the sides of the food processor to make sure it all gets combined evenly.
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5/5 (1)Category Casseroles
- Stir the soup, gravy and milk in a small bowl. Layer half the potatoes, onion, ham and soup mixture in a 3-quart shallow baking dish. Repeat the layers. Cover the baking dish.
- Top with the cheese. Bake for 5 minutes or until the potatoes are tender and the cheese is melted. Let stand for 10 minutes.
COUNTRY HAM AND POTATO BAKE - MUST LOVE HOME
From mustlovehome.com
3.5/5 (39)Total Time 1 hr 30 minsCategory Main DishCalories 446 per serving
- Preheat the oven to 350° F. Grease an 8-by-8-inch baking dish with cooking spray or vegetable oil.
- In a skillet over medium heat, melt butter. Add the onions and saute until translucent, 3 to 4 minutes. Add flour and stir until combined. Cook 1 to 2 minutes. Add garlic, salt, pepper, cayenne and ground mustard. Whisk in the milk. Allow to cook and thicken slightly, about 3 minutes. Remove the pan from the heat.
- Line the baking dish with a layer of the ham, then a layer of slightly overlapping potatoes, then about 2/3 cup sauce. Repeat the layering until all the ingredients are used, making 3 layers, ending with the sauce on top. Top with cheese and cover with foil. Bake until potatoes are tender, about 1 hour.
- Remove the foil and switch on broiler. Broil until the cheese is bubbly and browned, about 3 minutes. Watch carefully to not allow it to burn . Garnish with parsley and allow to cool slightly before serving..
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From eatingwell.com
Ratings 4Calories 137 per servingCategory Healthy Salad Recipes
- Place potatoes in a large saucepan, cover with water and bring to a simmer over medium-high heat. Reduce heat to medium and cook, partially covered, until just tender, 12 to 20 minutes, depending on their size. Drain and let cool for about 15 minutes.
- When the potatoes are cool enough to handle, taste a bit of potato skin--if it's bitter or tough, peel the potatoes. Otherwise, leave the skins on. Cut the potatoes into bite-size pieces and put them in a large salad bowl.
- Add celery, ham, parsley, chives (or scallions) and mint (or dill) to the potatoes. Toss to combine. Add buttermilk, lemon juice, oil, salt and pepper; stir to combine. Gently stir in chopped egg. Serve at room temperature or chilled.
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