Ham N Swiss Potato Salad Recipes

GERMAN POTATO SALAD WITH CHOPPED HAM

German Potato Salad with Chopped Ham image

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

Ingredients

3 pounds red potatoes, peeled and cubed (such as Black Gold Farms)
1 tablespoon neutral cooking oil
1 (16 ounce) package Farmland® Sliced Ham, cut into strips about 1/2-inch wide
1 cup diced white onion
½ cup white vinegar
½ cup Dijon mustard
¼ cup white sugar
¼ cup minced fresh chives
Salt and pepper, to taste

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

GERMAN-STYLE POTATO AND HAM SALAD

German-Style Potato and Ham Salad image

Provided by Melissa Roberts-Matar

Categories Salad Onion Pork Potato Vegetable Side Bacon Ham Summer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

3 pounds medium (2 to 3 inches in diameter) red boiling potatoes, scrubbed well
1 pound medium asparagus, trimmed
5 bacon slices (5 ounces), cut into 1/2-inch pieces
5 ounces sliced Black Forest or other baked deli ham, slices stacked and cut in half lengthwise, then cut crosswise into 1/3-inch-wide strips
2 celery ribs, cut into 1/4-inch dice (1 cup)
1 cup finely chopped sweet onion such as Vidalia
1/2 cup chopped fresh parsley
1/3 cup finely chopped sweet gherkin pickles
3 tablespoons olive oil
7 tablespoons distilled white vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1 1/4 teaspoons salt
1/2 teaspoon black pepper

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.

HAM & CHEESE POTATO SALAD

Ham & Cheese Potato Salad image

Potato salad is a must on a cookout menu and we really liked this twist. The addition of peas gives the side dish a slight sweetness. Ham and cheese make this a hearty potato salad. This could be a side or even a meal.

Provided by Amy H.

Categories Potato Salads

Time 2h35m

Number Of Ingredients 10

Ingredients

8 medium Yukon Gold potatoes, peeled and diced (about 3 lbs)
4 hard boiled eggs peeled and diced
1 c English peas, thawed
1 c cooked, diced ham
1 c shredded cheddar cheese
1 1/2 c real mayonnaise
1 tsp Mrs. Dash table blend
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder

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.

CREAMY HAM AND POTATO SALAD

Creamy Ham and Potato Salad image

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

Ingredients

1 box (4.7 oz) Betty Crocker™ au gratin potatoes
3 cups water
1/2 cup mayonnaise or salad dressing
1 tablespoon Dijon mustard
2 cups cubed fully cooked ham
1 bag (12 oz) frozen sweet peas, broccoli or other vegetable, thawed and drained

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

COUNTRY HAM AND POTATO SALAD

Country Ham and Potato Salad image

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

Ingredients

12 ounces red-skinned potatoes (about 3 medium), unpeeled, cut into 1/4-inch-thick slices
1/2 cup sour cream (preferably reduced-fat)
3 tablespoons coarse-grained Dijon mustard
4 ounces ham, cut into 1/2-inch cubes
1/2 cup chopped onion
1/2 cup thinly sliced celery
2 medium-size beefsteak tomatoes, thinly sliced

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.

POTATO SALAD WITH HAM

Potato Salad With Ham image

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

Ingredients

12 small red potatoes, scrubbed and diced (peel if desired)
2/3 cup diced cooked ham
4 hard-boiled eggs, chopped
1 celery rib, chopped
1/3 cup sliced green onion
1/4-1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon dijon-style mustard
1 tablespoon lemon juice
1/2 teaspoon sugar
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper
1/4 teaspoon paprika
1 tablespoon chopped fresh parsley

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

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