Potato Ham Egg Salad

Potato Ham Egg Salad with juicy and crunchy green vegetables is a quick and delicious recipe that can easily made with leftover ingredients.

Happy Easter!

Hello everyone! Happy Easter!

I hope you’ve enjoyed your weekend (Which isn’t over yet), delicious food, and some chocolate eggs. Of course, if you still can look at them. I don’t think I can. After all these Easter candy and chocolate eggs, I need something savoury. For a month. So what have you been enjoying this weekend – sweets or real food? Both? Please do share!

Indeed, we don’t really celebrate Easter, so I didn’t prepare anything special this time. But we still enjoyed some scrumptious foods such as Garlic Fingers (Local type of pizza) and buckwheat crepes with smoked salmon and avocado cream. Sounds delicious? It was! Hopefully, I can get these recipes on the blog one day.

Potato Ham Egg Salad

Also, I am sharing this tasty Potato Ham Egg Salad today. Technically, it could be a perfect recipe for Easter or even post-Easter week. Because many people end up having some hard-boiled eggs leftovers as well as cooked potatoes, ham, and green vegetables. But if you don’t have any leftovers, that’s fine. This salad is still relatively fast to make.

While a potato salad is a popular spring and summer recipe, this Potato Ham Egg Salad is something different, a more elegant level. It offers you a variety of textures and flavours.

What’s In It?

1. A combination of juicy and crunchy vegetables such as asparagus, snap peas, cucumbers, and radishes. Plus, the addition of chives for a little kick. Spring on our plate!
2. Potatoes. I used the combination of boiling and air-frying. Perfect result – creamy inside and crisp and nice outside. If you don’t have an air-fryer or you don’t want to use this method, you can simply used fully boiled potatoes or give them a quick fry in a pan. Either way, it will be tasty.
3. Any cooked ham, homemade or store-bough. I used lean cornmeal back bacon.
4. Hard-boiled or soft-boiled eggs (The matter of your preference)
5. A simple dressing made with yogurt, mayo, mustard, and maple syrup.

Easy and absolutely delicious, don’t you think so? Indeed, you are going to see a couple of similar ideas more soon. In a meantime, you can enjoy some other salad ideas like this Easter Green Salad or Creamy Potato Salad. And don’t forget to check my Instagram if you’ve missed some fun Easter pictures!

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Potato Ham Egg Salad

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Slaws and All-Season SaladsCuisine: American

Potato Ham Egg Salad with juicy and crunchy vegetables and mustard maple dressing. Serves 2 as the main course or 4-6 as a side.

Servings

2

servings

Prep time

5

minutes

Cooking time

25

minutes

Calories

525

kcal

Cook Mode

Keep the screen of your device on

Ingredients

• Salad:

• 10-12 small potatoes

• a pinch of salt and smoked paprika, each

• ~ 100 gr. lean ham or any ham of your choice, cubed

• ~ 1 cup shredded iceberg lettuce

• about 10 asparagus stalks

• about 10 snap peas

• 1/2 small cucumber, sliced

• 2-3 radishes, sliced

• few cherry tomatoes, halved or one regular tomato, segmented

• 2-3 soft-boiled or hard-boiled eggs, peeled and halved

• green onions or chives, chopped

• Dressing:

• 1/4 cup yogurt or light sour cream

• 2-3 tbsp. light mayo

• 1 tbsp. mustard

• 1 tbsp. maple syrup

Directions

• Wash and rub the potatoes. In a small medium pot of boiling water, cook them for about 10-12 minutes, until almost fully tender. Off heat and drain. If you’re using the air-fryer, rub them with some salt and smoked paprika, place in the basket (tray) along with the ham, and cook over high temperature (400 F) for about 7 minutes or until desired doneness. Alternatively, you can give them a quick fry in a pan with 1 tbsp. of olive oil. Lastly, you can simply use boiled potatoes – just cook them until fully done.
• Trim the asparagus (You will need only the tips and short part of the tender stalk. Reserve the remaining stalks for green soup.) Cook in boiling water for about a minute, then immediately drain and cool under running cold water. Drain. Alternatively, use them fresh.
• In a bowl, combine the iceberg lettuce, asparagus, snap peas, cucumbers, and radishes.
• For the dressing, simply combine the ingredients in a bowl and give a quick mix with a whisk.
• Divide salad between plates. Top with the warm potatoes and ham and eggs. Sprinkle with the chives. Enjoy!

Notes

• The calorie count is approximate, and it will vary depending on the quantities and some other aspects (For instance, I included 3 medium eggs and 12 potatoes, but it will be less if you use only 2 eggs and 10 potatoes.)