Greens, Eggs and Ham Potato Salad | Midwest Living

Greens, Eggs and Ham Potato Salad

Greens, Eggs and Ham Potato Salad

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  • Makes: 6 servings
  • Yield: 4 cups
  • Hands On 25 mins
  • Total Time 4 hrs

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Loaded with protein and fresh greens, this is a simple yet flavorful potato salad. Paired with a fruit salad, its almost hearty enough to eat as a meal.


  • 1 pound medium potatoes, peeled and cubed
  • 2/3 cup mayonnaise
  • 2 tablespoons snipped fresh chives
  • 1 tablespoon cider vinegar
  • 2 teaspoons Dijon-style mustard
  • 1/2 teaspoon sugar
  • 1/8 teaspoon salt
  • 1 cup chopped cooked ham
  • 1/2 cup thinly sliced celery
  • 2 hard-cooked eggs, peeled and coarsely chopped
  • 2 cups lightly packed arugula or fresh spinach, coarsely chopped if leaves are large


  1. In a large saucepan, cook potatoes, covered, in enough boiling lightly salted water to cover for 8 to 10 minutes or until just tender. Drain well; cool slightly. (To cool quickly, spread potatoes on a baking sheet lined with parchment paper.)
  2. Meanwhile, in a large bowl, combine mayonnaise, chives, vinegar, mustard, sugar and salt. Add ham and celery; stir until well combined. Add potatoes and eggs. Stir gently to combine. Chill, covered, for 4 to 24 hours. Before serving, gently stir in arugula.

Nutrition Facts

(Greens, Eggs and Ham Potato Salad)

Servings Per Recipe 6, Thiamin (mg) 0, vit. C (mg) 9, vit. A (IU) 410, pro. (g) 10, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 3, Riboflavin (mg) 0, Monounsaturated fat (g) 6, Potassium (mg) 468, carb. (g) 13, sodium (mg) 302, sat. fat (g) 4, Cobalamin (Vit. B12) (µg) 0, chol. (mg) 93, Folate (µg) 35, sugar (g) 2, fiber (g) 2, Trans fatty acid (g) 0, iron (mg) 1, Polyunsaturated fat (g) 12, calcium (mg) 39, Fat, total (g) 23, cal. (kcal) 303

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