Ham Potato Salad is an amped up version of classic potato salad, combining tender red-skinned potatoes with the smokey goodness of HORMEL® CURE 81® Cubed Ham, and a tangy-sweet dressing. Hard-boiled egg yolks and chopped pickles bring richness and crunch, making this salad a crowd-pleasing side dish for any gathering or picnic.
Ingredients
| 2¾ | pounds medium red-skinned potatoes, peeled (about 8) |
| 2½ | teaspoons kosher salt, divided |
| ½ | cup mayonnaise |
| ¼ | cup sweet pickle juice from jar |
| 1¼ | tablespoons Dijon mustard |
| 1 | teaspoon sugar |
| ¼ | teaspoon freshly ground pepper |
| 5 | hard-boiled egg yolks |
| 1 | cup HORMEL® CURE 81® Cubed Ham |
| ½ | cup sweet pickle chips, chopped |
| ½ | cup chopped green onion |
| 2 | tablespoons chopped flat-leaf parsley leaves |
| Paprika |
Directions
Place potatoes in large pot. Add water to cover by 2 inches. Season with 2 teaspoons salt; bring to a boil.
Reduce heat and simmer 20 to 30 minutes, or until potatoes are tender. Drain.
Place potatoes in a large bowl and let cool slightly.
Meanwhile, whisk together mayonnaise, next 4 ingredients and remaining 1/4 teaspoon salt in small bowl.
Using large wooden spoon, coarsely mash potatoes.
Gently stir in mayonnaise mixture and egg yolks. Fold in ham and next 3 ingredients; season with salt and pepper to taste. Sprinkle with paprika. Cover and refrigerate 1 hour or up to 24 hours.