Description
Creamy potato salad with ham and egg brings summer picnic memories to life. Classic comfort flavors combine perfectly, offering a delightful dish that delights you with each crisp, cool bite.
Ingredients
Scale
Main Ingredients:
- 3 large potatoes
- 2 eggs
- 1/3 cup (80 ml) sliced ham
- 100 g (3.5 oz) pineapple, diced
Vegetables and Aromatics:
- 1 carrot
- 3 stalks celery, chopped
- 1 white onion, chopped
Seasoning and Dressing:
- 220 ml (7.4 fluid ounces) mayonnaise
- 1 tablespoon sugar
- 1 teaspoon ground black pepper
- 1 teaspoon salt
Instructions
- Fill a large pot with salted water and bring to a rolling boil. Gently lower whole peeled potatoes and eggs into the bubbling liquid.
- Simmer potatoes for 15-20 minutes until tender when pierced with a fork. Simultaneously cook eggs for 10 minutes. Add peeled carrots during the last 5 minutes of cooking.
- Transfer potatoes, eggs, and carrots into an ice bath to halt cooking. Allow ingredients to cool completely, then drain and prepare for chopping.
- Dice potatoes and carrots into uniform small cubes. Crumble hard-boiled eggs into fine pieces using a fork.
- Heat a skillet over medium temperature. Melt a small amount of butter and quickly sauté ham for approximately 1 minute until lightly golden.
- In a spacious mixing bowl, whisk together mayonnaise, seasonings, mashed egg, finely chopped onion, diced celery, crushed pineapple, and diced carrots until thoroughly integrated.
- Fold cubed potatoes and sautéed ham into the creamy mixture, ensuring even distribution of ingredients.
- Cover the potato salad and refrigerate for at least 1 hour to allow flavors to meld and dish to chill thoroughly.
- Before serving, gently stir and adjust seasoning if needed. Serve cold as a refreshing side dish.
Notes
- Swap mayo with Greek yogurt or avocado for a healthier, lower-calorie version that keeps the creamy texture.
- Use sweet potato instead of regular potato to increase nutritional value and add a subtle sweetness to the dish.
- Add fresh herbs like dill or parsley for extra flavor and a vibrant green color that brightens the salad’s appearance.
- Make it vegetarian by replacing ham with smoked tofu or roasted chickpeas for protein and a similar smoky taste.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 210
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg