New Hampshire Mapled Ham And Potato Salad Food

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 HAM

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.

POTATO, HAM AND CHEESE SALAD

Steps:

• Combine potatoes, ham, cheese, corn and onion.
• Blend remaining ingredients together; Season to taste taking into account the saltiness of the ham and cheddar.
• Stir dressing carefully into salad.
• Chill thoroughly.

HAM & CHEESE POTATO SALAD

Steps:

• 1. Boil potatoes until just done (about 12 minutes). Be careful not to overcook.
• 2. Drain potatoes. Cool potatoes completely and chill in the refrigerator for an hour or so.
• 3. Add all ingredients to a bowl.
• 4. Thoroughly mix all ingredients together and chill until ready to serve.

HAM AND MUSTARD POTATO SALAD

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.

CREAMY HAM AND POTATO SALAD

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.

GERMAN-STYLE POTATO AND HAM SALAD

Steps:

• Steam potatoes in a vegetable steamer set over 1 inch of boiling water in a wide 4- to 5-quart pot, covered, until tender when pierced with a paring knife, 20 to 25 minutes. Transfer to a cutting board.
• Meanwhile, cook asparagus in a wide 4- to 5-quart pot of boiling salted water, uncovered, until just tender, about 3 minutes. Transfer asparagus with tongs to a bowl of ice and cold water to stop cooking, then drain and pat dry. Cut off and reserve tips, then cut stalks into 1-inch pieces. Add tips and stalks to a large bowl.
• Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden and crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain, reserving bacon drippings in skillet.
• Once potatoes have cooled to warm, cut into 1/2-inch-thick slices. Add to bowl with asparagus, along with bacon, ham, celery, onion, parsley, and pickle.
• Return skillet with bacon drippings to moderately high heat. Add oil, then whisk in vinegar, sugar, mustard, salt, and pepper and cook, stirring and scraping up brown bits, 30 seconds. Immediately pour hot dressing over potato salad and toss to coat.

NEW HAMPSHIRE MAPLED HAM AND POTATO SALAD

Steps:

• When potatoes are cool enough to handle; peel if desired, then cut into ½-inch cubes; place in a large bowl and sprinkle with vinegar while still warm.
• Add in the scallions, salt, and pepper.
• To make the dressing: combine the mayonnaise, mustard, and maple syrup.
• Pour dressing over potatoes; add in ham and radishes; toss together gently but thoroughly.
• Serve immediately or cover and refrigerate up to 1 day; bring to room temperature before serving.