Ham and Mustard Potato Salad
Creamy, tangy, and loaded with satisfying texture, this Ham and Mustard Potato Salad is a flavorful twist on a classic comfort food. Tender baby potatoes form the hearty base, while savory diced deli ham, crisp celery, and sweet red onion add delightful crunch and contrast. The real star, however, is the luscious dressing—a perfect balance of creamy mayonnaise, zesty Dijon mustard, apple cider vinegar, and a touch of honey for a subtle sweetness. Finished with fresh parsley for a vibrant, herbaceous note, this easy potato salad is ideal for potlucks, picnics, or a quick side dish for dinner. Ready in just 35 minutes, this recipe serves a crowd and tastes even better after chilling, making it a great make-ahead option for busy days. Serve this chilled masterpiece to impress your guests or enjoy it as a satisfying lunch!
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Recipe Information
Ingredients
- 1.5 lbs Baby potatoes
- 1 cup Deli ham, diced
- 2 stalks Celery, finely chopped
- 0.5 cup Red onion, finely diced
- 0.25 cup Fresh parsley, chopped
- 0.5 cup Mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp Apple cider vinegar
- 1 tsp Honey
- 0.5 tsp Salt
- 0.5 tsp Black pepper
Instructions
Wash the baby potatoes thoroughly and cut them into bite-sized pieces. If the potatoes are very small, you can leave them whole.
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for about 15-20 minutes or until they are fork-tender.
Drain the potatoes and allow them to cool slightly. Set aside.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and black pepper. Whisk until smooth and creamy.
Add the cooked potatoes to the mixing bowl and toss gently to coat them evenly in the dressing.
Fold in the diced ham, chopped celery, red onion, and parsley. Mix until all ingredients are well combined.
Taste and adjust seasoning with additional salt or pepper if necessary.
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.
Serve chilled as a side dish or light main course. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
1874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 5125 mg | 223% | |
| Total Carbohydrate | 168.8 g | 61% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 19.8 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4379 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
