Garden Vegetable Potato Salad with Ham
This light and filling potato salad is a great use of your leftover ham.
Serves: 6
Cook Time: 14 Minutes
Ingredients
-
2 cups Smithfield Ham, fully cooked and diced
-
2 pounds small red potatoes, cut in halves or quarters, depending on size
-
1 pound asparagus, cut in 2" lengths
-
1 red bell pepper, cut into thin strips
-
1 10-ounce package frozen peas, thawed
-
3 tablespoons red onion, chopped
-
1/2 cup mayonnaise, can substitute plain yogurt
-
1 lemon, zested and juiced
-
1 lime, zested and juiced
-
2 tablespoons apple cider vinegar
-
1 teaspoon hot mustard
-
2 tablespoons fresh parsley, minced
-
2 tablespoons fresh dill, chopped
-
Salt and pepper to taste
Steps
Have a large bowl filled with ice water on hand. In a large pot of salted boiling water, cook potatoes until just tender (about 10 minutes). Drain and set aside to cool. In a large saucepan bring an inch of water to a boil. Add asparagus and cook just just until tender (about 3-4 minutes). Remove from the water and plunge into the ice water.
In a medium mixing bowl whisk together mayonaise, lemon juice, lemon zest, lime juice, lime zest, vinegar and mustard. Stir in parsley and dill. Salt and pepper to taste.
In a large mixing bowl add the cooled potatoes, asparagus, red bell pepper, peas and red onion. Gently toss. Pour dressing over the vegetables and toss well to coat. Stir in ham.
This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.
