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Spring Potato Salad

Spring Potato Salad

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  • Makes: 10 servings
  • Yield: 7 1/2 cups
  • Hands On 15 mins
  • Total Time 1 hr

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This lightly sweet potato salad is a great way to use up leftover Easter ham.

Ingredients

  • 1 1/2 pound small yellow potatoes, sliced 1/4-inch thick (5 cups)
  • 1 1/4 teaspoons kosher salt, divided
  • 1 cup plain Greek yogurt
  • 1/3 cup jalapeno jelly
  • 1 tablespoon lemon juice
  • 8 ounces cooked ham, finely chopped (1 2/3 cups)
  • 1 cup frozen peas, thawed
  • 3/4 cup finely chopped celery (reserve leaves)
  • 1/3 cup chopped fresh chives
  • 2 -3 teaspoons chopped fresh tarragon

Directions

  1. In a large saucepan, cover the potatoes with cold water; add 1/4 teaspoon of the salt. Bring to boiling over high heat, then reduce to medium and simmer, uncovered, 8 to 10 minutes or until just tender. Drain potatoes and spread in an even layer in a shallow baking pan; cool completely.
  2. Meanwhile, in a very large bowl stir together the yogurt, jalapeno jelly, lemon juice and remaining salt. Add potatoes, ham, peas, celery, chives and tarragon; stir gently to combine. Chill, covered, for at least 1 hour (or overnight). Top with additional chives, celery leaves, and freshly ground black pepper before serving.

Nutrition Facts

(Spring Potato Salad)

Servings Per Recipe 10, Fat, total (g) 1, vit. C (mg) 11, cal. (kcal) 132, vit. A (IU) 437, iron (mg) 1, pro. (g) 8, calcium (mg) 40, sugar (g) 10, Potassium (mg) 335, fiber (g) 2, sodium (mg) 457, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 25, Polyunsaturated fat (g) 0, Monounsaturated fat (g) 0, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 22, Niacin (mg) 1, sat. fat (g) 1, Riboflavin (mg) 0, chol. (mg) 14, Thiamin (mg) 0

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