Ham, Cheese and Potato Salad

  • Prep 20 min
  • Total 60 min
  • Ingredients 9
  • Servings 4
Ham, Cheese and Potato Salad

Ingredients

Salad

4
medium red potatoes
3
large eggs
1
cup (6 oz.) chopped cooked ham
4
oz. Muenster cheese, cubed
1/4
cup sliced radishes
2
green onions, sliced

Dressing

1/2
cup purchased ranch salad dressing
1/4
cup purchased honey-mustard salad dressing
1/4
teaspoon celery seed

Steps

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  • 1
    Place potatoes in medium saucepan; add enough water to cover. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until tender. Drain; cool 20 minutes or until completely cooled.
  • 2
    Meanwhile, place eggs in single layer in saucepan. Add enough cold water to cover by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
  • 3
    Peel eggs; cut into small pieces. Place in large bowl. Peel potatoes; cut into small pieces. Add to eggs in bowl. Add ham, cheese, radishes and onions; mix gently.
  • 4
    In small bowl, combine all dressing ingredients; blend well. Pour dressing over potato mixture; mix well. Serve immediately, or cover and refrigerate until serving time.

Notes









Tips

Expert Tips

  • Cooked chicken or pork can be used in place of the ham.
  • To reduce the fat in each serving of this salad by about 21 grams, use fat-free ranch and honey-mustard salad dressing.
  • To save a step, purchase hard-cooked eggs at the supermarket.
  • Serve this salad with rye bread and fresh fruit.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 1/4 Cups
Calories
550
Calories from Fat
320
% Daily Value
Total Fat
36g
55%
Saturated Fat
11g
55%
Cholesterol
210mg
70%
Sodium
1220mg
51%
Total Carbohydrate
34g
11%
Dietary Fiber
3g
12%
Sugars
8g
Protein
22g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
25%
25%
Iron
8%
8%
Exchanges:
2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 2 Lean Meat; 5 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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