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Ham and Potato Salad

3/4 lb Fully-cooked, lean sliced ham, cut 1/8-1/4 inch thick
3/4 lb Small red potatoes, unpeeled
2 tb Cider vinegar
1 tb Dijon-style mustard
1 tb Honey
1/8 ts Pepper
1 1/2 tb Vegetable oil
1/4 lb Snow peas, strings removed
1/4 c Chopped red onions
Bibb or Boston Leaf lettuce for garnish


Cut ham into bite-size strips; set aside. Cut potatoes into quarters. Cook potatoes in boiling water in a large skillet until tender, about 10 minutes. Meanwhile, whisk together vinegar, mustard, honey and pepper. Add oil gradually, whisking until well blended. Set dressing aside. Add snow peas to the skillet with the potatoes; cook 2 minutes or until crisp-tender. Drain vegetables. Add ham, onion and dressing to vegetables in the skillet; toss well.

Transfer to a large bowl. Cover and refrigerate 1 to 2 hours. Serve on lettuce leaves, if desired.




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