Ham Cheese Potato Salad Recipes

HAM, CHEESE AND POTATO SALAD

Steps:

• Place potatoes in medium saucepan; add enough water to cover. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until tender. Drain; cool 20 minutes or until completely cooled.
• Meanwhile, place eggs in single layer in saucepan. Add enough cold water to cover by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
• Peel eggs; cut into small pieces. Place in large bowl. Peel potatoes; cut into small pieces. Add to eggs in bowl. Add ham, cheese, radishes and onions; mix gently.
• In small bowl, combine all dressing ingredients; blend well. Pour dressing over potato mixture; mix well. Serve immediately, or cover and refrigerate until serving time.

LEFTOVER HAM -N- POTATO CASSEROLE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 1 1/2-quart baking dish.
• Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir potatoes into ham mixture; transfer to the prepared baking dish.
• Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
• Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
• Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
• Pour sauce over ham and potatoes.
• Sprinkle bread crumbs atop casserole.
• Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.

CHEESY POTATO SALAD

Steps:

• Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.

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.

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 AND CHEESE LOADED POTATO SALAD

Steps:

• Place cubed potatoes in a medium pot, and cover with water. Add about a teaspoon of salt, and bring to a boil. (Covering the pot will make them boil faster.) Boil approximately 10 minutes or until potatoes are easy to cut with a fork. Drain and rinse cooked potatoes with cold water.
• While potatoes cook, dice your other ingredients. Whisk together the yogurt, salt, hot sauce, and lemon juice until smooth. Add cooked potatoes, ham, cheese, and green onions. Stir gently to coat with yogurt mixture. Add additional salt or hot sauce to taste.
• Serve immediately or store in refrigerator until ready to enjoy.

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.

HAM, CHEESE & POTATO PIE

Steps:

• Boil the potatoes in salted water for 8-10 mins, until tender but still firm. Leave to cool, then slice.
• Heat the oven to 200C/180C fan/ gas 6. Unroll the pastry with its baking parchment on a baking tray. Reserve 1 tbsp of the crème fraîche, then spread the rest over the pastry, leaving a 2cm border around the edge. Season. Layer the potatoes, ham and cheese over half of the pastry, seasoning the potatoes as you go.
• Fold over the other half of the pastry and use a fork to seal the edges. Trim with a knife for a neat finish - the pie should look like a big sausage roll. Mix a little water into the reserved crème fraîche, then brush all over the pastry. Make a few cuts along the length, then bake for 35-40 mins until golden. Leave to cool for 10 mins, then serve with a salad, if you like.

HAM & POTATO SALAD SANDWICHES

Steps:

• Spread 1/4 cup potato salad on each baguette slice. Layer with ham, tomato, pickle, eggs and onion.

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.

HAM 'N' CHEESE POTATO SALAD

Steps:

• In a large bowl, combine Miracle Whip, yogurt, mustard, celery seed, salt, and pepper; mix well.
• Add potatoes and toss to coat.
• Add remaining ingredients; mix well.
• Cover and chill for at least 2 hours.