Ham in Potato Salad with Carrots
This flavorful potato salad recipe combines potatoes with other vegetables, as well as cherry tomatoes, herbs, lemon juice and juicy ham. Use crispy bacon or pancetta rather than the ham if you prefer. You can switch the ham for salmon or chicken if you prefer, or you can use sliced cheese or chopped boiled eggs if you want to make it vegetarian.
When choosing potatoes for a potato salad recipe, bear in mind there are two kinds of potatoes – some are floury and some are not. The floury ones are great for mashing or baking, when you want the potato to fall apart easily and be fluffy, but as you can imagine they are not good for making a potato salad. For the best potato salad recipes you need a potato which is going to hold together when it is cooked and not fall to pieces, especially when you are stirring the potatoes with the potato salad dressing. So read the package when buying potatoes and check they are suitable.
If you prefer a vinaigrette dressing rather than a creamy one, that is no problem, and you can simply use a bottle of vinaigrette or whisk one part vinegar with three parts oil to make your own, stirring in some chopped or minced fresh herbs to give it a nice flavor.
- 3 ½ oz plain yogurt
- 2 ¼ lbs salad potatoes
- 7 oz diced cooked ham
- Large handful cauliflower florets
- ½ sliced carrot
- 6 halved cherry tomatoes
- 5 oz finely chopped fresh mint leaves
- 3 sliced green onions
- 4 oz mayonnaise
- 2 oz chopped chives
- Juice of ½ a lemon
- Black pepper, to taste
- Red pepper flakes (optional)
- 8 salad leaves, to serve
- Boil the potatoes with the cauliflower and carrots until tender.
- Do not add the carrots and cauliflower until about 5 minutes before the end of the potato cooking time.
- Rinse the cooked vegetables under cold running water.
- Rub the skins off the potatoes if you like (or leave them on if you prefer).
- Slice or chop the potatoes and add them to a bowl.
- Add the ham, tomatoes, cauliflower and carrots, as well as the green onions, chives, mint and black pepper.
- Stir the yogurt, mayonnaise and lemon juice together and toss this gently with the potato mixture.
- Serve the potato salad on a bed of salad leaves.
- Grind some red pepper flakes over the top, if you like.
This is a nutrient-rich, colorful salad recipe which is great for kids or adults. You can serve this as an appetizer or side dish if you are having a cookout or even have it on a buffet table. Everyone loves potato salad recipes and this one will disappear fast. You might like to make the recipe exactly as it is or throw in some raisins, pineapple chunks, or nuts to give it your own unique touch. Make this potato salad recipe ahead, if you want to, and keep it refrigerated until it is time to serve it.
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