Friday, October 24, 2014

Cheese-n-Ham Potato Salad

"Cheese-n-Ham Potato Salad" is delicious. Makes a delicious lunch or light supper for meat-and-potato fans.


5 to 6 medium russet potatoes peeled; cut into 3/4 inch chunks
1 1/2 Tablespoons French's Mustard
2 hard-boiled eggs; peeled and chopped
12 oz. cooked ham; diced
1 (8 oz.) package Kraft Shredded Cheddar Cheese
1 medium dill pickle; diced
1 cup Hellmann’s mayonnaise
1/2 cup white wine vinegar
1 cup celery; thinly diced 
1/2 cup  parsley; chopped
1 (4 oz.) can Ortega Diced Green Chili Peppersdrained
1 small red onion; diced
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder


Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. 

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender. 

Just before the potatoes are done toss in the carrots.

Drain and cool slightly.

Place all the ingredients (except the potatoes) in a large bowl and mix well.

Add potatoes and gently toss potatoes until covered evenly with the mixture. 

Serve chilled or at room temperature.

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