This potato salad is loaded with crispy pieces of ham and a warm dijon vinaigrette. Enjoy it as a side dish or as a light meal!
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Easter was a few days ago already but if you’re lucky enough to have leftover ham still, I have a great recipe for you! If you don’t have any ham left over, don’t worry – a ham steak will work just fine.
We’ve had a huge baked ham for Easter dinner for as long as I can remember. Most of our leftovers (and the bone) usually gets used in pea soup. A good amount of what’s left after that gets eaten on biscuits slathered with apricot preserves (If you haven’t tried it, you really should – it’s one of the most wonderfully perfect bites of food I’ve ever had!).
Anything left over after that usually gets tossed into an omelet. Like I said the other day, I’m not great about coming up with creative ways to repurpose leftovers. This year, though, I decided I really wanted to try something new with some of my leftovers. I ended up creating this potato salad, with flavors that are perfect for spring.
This potato salad is really simple to make, and it makes the perfect light meal for a weeknight.
Start by boiling up some Yukon Gold potatoes – they’re my favorite for potato salad, since they’re soft and creamy but still hold their shape. Right before the potatoes are done, throw some sugar snap peas right into the same pot. They only take a few minutes to cook, and they’ll add color and texture to your salad.
While to vegetables boil, crisp up your leftover ham in a little olive oil. I used a gorgeous ham from Jones Dairy Farm (the same one I made for Christmas) but you could also use one of their ham steaks. Get it nice and crispy and brown, then set it aside and make an awesome vinaigrette with shallot, mustard, and fresh herbs. I like to throw n some tarragon – it’s one of my favorites and the slight licorice flavor reminds me of Easter – but you can leave it out if you don’t like it or if it’s too hard to find.
There you go! In just about 20 minutes, you’ll have a delicious potato salad that you’ll find yourself looking forward to every time you have leftover ham!
5 minPrep Time
30 minCook Time
35 minTotal Time
- 24 ounces baby Yukon Gold potatoes, quartered
- 4 ounces sugar snap peas, cut in half crosswise
- 4 tablespoons olive oil, divided
- 6 ounces diced baked ham (like 1 shallot, minced
- 3 tablespoons red wine vinegar
- 1 tablespoon creamy Dijon mustard
- 2 tablespoons water
- 1 tablespoon chopped chives
- 1 teaspoon chopped tarragon
- sea salt and cracked black pepper
- Add potatoes to a stockpot and cover with 3 inches of water. Bring to a boil; cook 15 minutes. Add the peas and cook 5 more minutes, or until the potatoes are tender. Drain and transfer to a serving dish.
- Heat 1 tablespoon of oil in a skillet set over medium-high heat. Add the ham and cook 7-8 minutes, or until browned and crispy. Add the ham to the potatoes.
- Add the shallot to the same pan you used to cook the ham. Cook 1 minute, or until softened. Whisk in the vinegar and mustard until smooth. Remove from heat and whisk in the remaining 3 tablespoons of olive oil, water, and fresh herbs.
- Pour the dressing over the potatoes. Season to taste with salt and pepper.
I created this recipe for Jones Dairy Farm. Thank you for supporting the brands that keep me inspired in the kitchen.