Lite Ham Egg and Potato Salad
Elevate your lunch or picnic spread with this refreshing Lite Ham Egg and Potato Salad—a lighter twist on a classic favorite! Featuring tender baby potatoes, savory diced ham, and protein-packed boiled eggs, this dish is perfectly balanced with the crisp crunch of fresh celery and the subtle bite of green onions. A creamy yet light dressing made with mayonnaise, tangy Greek yogurt, Dijon mustard, and a splash of lemon juice ties all the flavors together beautifully. Topped with a sprinkle of fresh parsley for a burst of color and aroma, this quick and easy salad is ready in just 30 minutes and makes a satisfying meal or side dish. Serve it chilled or at room temperature for a versatile, crowd-pleasing addition to any occasion. Keywords: potato salad, ham salad, light salad recipe, picnic food, healthy potato salad.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 500 grams Baby potatoes
- 200 grams Ham (diced)
- 4 large Eggs
- 2 stalks Celery (finely chopped)
- 2 tablespoons Green onions (sliced)
- 4 tablespoons Mayonnaise
- 2 tablespoons Greek yogurt (plain)
- 1 teaspoon Dijon mustard
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
Instructions
Wash the baby potatoes thoroughly and place them in a large pot. Cover the potatoes with cold water and add a pinch of salt.
Bring the pot to a boil over medium-high heat, then reduce the heat and simmer for 12-15 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, place the eggs in a separate saucepan and cover them with cold water. Bring the water to a boil over medium heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10 minutes.
Drain the eggs and transfer them to a bowl of ice water to cool. Peel the eggs once cool enough to handle, then chop them into bite-sized pieces.
Once the potatoes are done cooking, drain and allow them to cool slightly. Cut the potatoes into halves or quarters, depending on their size.
In a small bowl, prepare the dressing by whisking together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper until smooth.
In a large mixing bowl, combine the cooked potatoes, diced ham, chopped eggs, celery, and green onions. Pour the dressing over the mixture and gently fold until everything is evenly coated.
Taste and adjust seasoning with additional salt or pepper if needed.
Sprinkle chopped parsley over the top as a garnish.
Serve the salad immediately at room temperature or refrigerate it for an hour to serve chilled.
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 1304 mg | 57% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 2.5 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 829 mg | 18% | |
*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.
