CREAMY HAM AND POTATO SALAD
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
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
CREAMY HAM AND POTATO CASSEROLE
Take advantage of easy short-cuts like frozen vegetables and prepared soup for this creamy meat-and-potatoes medley.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- In large bowl, mix all ingredients; spoon into baking dish.
- Bake about 1 hour or until bubbly and hot. Let stand 5 minutes before serving.
Nutrition Facts : Calories 280, Carbohydrate 26 g, Cholesterol 50 mg, Fiber 2 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1300 mg, Sugar 5 g, TransFat 0 g
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
HAM AND EGG POTATO SALAD WITH CHARRED SCALLIONS
Steps:
- Heat a large cast-iron pan over medium-high heat. Add a drizzle of oil to coat the bottom of the pan. Add the ham and scallions. Cook until the scallions are charred and the ham is lightly browned, 1 to 2 minutes per side. Remove the pan from the heat and set aside to cool completely.
- Put the potatoes in a large pot with heavily-salted cold water to cover by about an inch (add as much salt as you would to pasta water). Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain in a colander and return the potatoes to the still-hot pot, tossing them to cook out any residual moisture. Drizzle with 1 tablespoon of the brine and 1 teaspoon salt to season the potatoes while still hot so they absorb the flavor. Toss very well. Let cool slightly, about 5 minutes.
- Meanwhile, in a large mixing bowl, stir together the mayonnaise, Greek yogurt, mustard, sugar, garlic powder, remaining 2 tablespoons brine, remaining 1/2 teaspoon salt and several grinds of pepper until smooth. Fold in the potatoes, cooled scallions and ham, eggs, cornichon, celery, parsley and dill. Toss to completely coat the potatoes with the dressing. Sprinkle with additional parsley and dill to garnish. Serve at room temperature or cover and chill until cold, at least 2 hours. This can be made a day ahead. Taste before serving, as you may need to add more salt once it's chilled.
POTATO SALAD WITH PEAS
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 0
Steps:
- Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.
OLD FASHIONED CREAMY POTATO SALAD
This has a cooked dressing that is combined with mayonnaise to create the most wonderful creamy dressing! I like to add in some cooked cubed deli ham and frozen thawed peas but that is optional. This dressing will seem sweet after it is cooked but will mellow out after chilling time, this salad must be chilled for a minimum of 8 hours or up to 24 hours before serving, all amounts may be adjusted to taste. Prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Potato
Time 8h
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- For the dressing; in a saucepan combine 2 eggs with sugar, cornstarch and seasoned salt or white salt.
- Add in cider vinegar, milk and mustard (start with 2 teaspoons mustard you may add in more later) whisk until smooth.
- Set heat to medium and bring to a simmer; cook whisking frequently for about 10 minutes or until hot and bubbly.
- Add in butter and stir until melted.
- Refrigerate until semi-cooled, then stir/whisk in the mayonnaise until completely combined.
- Add in garlic powder and black pepper (you may adjust the garlic, mustard and black pepper to taste) if desired.
- Place the cubed potatoes in a large bowl, then add in chopped eggs, green onions, yellow onion and celery; mix to combine.
- Pour the dressing over and toss with a large spatula to combine.
- Cover and refrigerate for a minimum of 8 hours or up to 24 hours.
Nutrition Facts : Calories 504.9, Fat 24.5, SaturatedFat 6.5, Cholesterol 235, Sodium 448.1, Carbohydrate 60.7, Fiber 4.2, Sugar 18.9, Protein 11.7
SWEDISH POTATO, HAM AND PEA SALAD
Categories Salad Potato Side Kid-Friendly Quick & Easy Ham Pea Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- For Dressing:
- Whisk first 3 ingredients together in small bowl. Stir in dill. Season generously with salt and pepper.
- For Salad:
- If using fresh peas, steam until tender, about 3 minutes. Do not precook frozen peas. Transfer peas to bowl. Steam potatoes over boiling water until tender, about 15 minutes. Cool completely. Add to peas. Add all remaining ingredients to peas. (Can be made 6 hours ahead. Cover and chill.) Toss salad with dressing. Season to taste with salt and pepper.
POTATO SALAD WITH HAM
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
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
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.
HAM 'N' CHEESE POTATO SALAD
This is one potato salad that's hearty enough to be a main dish. My family especially likes to take it along when we go on picnics. -Tamara Sellman, Barrington, Illinois
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 16-20 servings.
Number Of Ingredients 12
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., Meanwhile, in a large salad bowl, combine mayonnaise, sour cream, mustard, celery seed, salt and pepper; mix well. Cut potatoes into cubes. Add to mayonnaise mixture and toss to coat. Add remaining ingredients; mix well. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 204 calories, Fat 15g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 408mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
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