Potato Salad with Ham Recipe
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This hearty potato salad makes a good hot-weather lunch or light supper for meat-and-potato fans.
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2 pounds red or other boiling-type potatoes
1 teaspoon salt
2 tablespoons vinegar, preferably cider
2 cups diced cooked ham
2 cups sliced celery, or any crisp raw vegetable (carrot, bell pepper, kohlrabi, etc)
1 small onion, thinly sliced then chopped
3 egg yolks - see TIP
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon dry mustard or 2 teaspoons of prepared mustard
1 tablespoon cornstarch or flour - use cornstarch for a gluten free version
1 cup milk
1 tablespoon vinegar
3 tablespoons butter - cut into 6-8 pieces
Peel or scrub potatoes and dice into bite sized pieces.
In a saucepan, cover potatoes with water, add 1 teaspoon salt and bring to a boil. Boil just until the potatoes are tender (7 - 10 minutes from when the water starts boiling - taste one to test for doneness). As soon as the potatoes are cooked, drain thoroughly and sprinkle with vinegar.
Meanwhile for dressing, place egg yolks, salt, sugar and mustard in a saucepan and mix well.
Mix the flour or cornstarch with a tablespoon or two from the cup of milk, and stir this into the egg yolk mixture.
Whisk in the remaining milk and the vinegar and cook, stirring constantly over medium-low heat, until the mixture is very thick. However, don't let it boil or it will be lumpy.
Remove from heat, whisk in the butter and taste for seasoning.
Add sugar, salt or vinegar as needed for the taste you prefer. Chill before adding to salad.
TIP: The egg whites can be covered and refrigerated for a later use, such as merengues or macaroons.
Add celery, onion and ham to the potatoes.
When dressing is cool add to the potatoes and chill.
Old-Style Potato Salad
Red White and Blue Potato Salad
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