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

Source: Midwest Living

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Recipe Summary

hands-on:
25 mins
total:
4 hrs 25 mins
Servings:
6
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • 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

303 calories; fat 23g; cholesterol 93mg; saturated fat 4g; carbohydrates 13g; mono fat 6g; poly fat 12g; trans fatty acid 0g; insoluble fiber 2g; sugars 2g; protein 10g; vitamin a 409.5IU; vitamin c 9.1mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2.6mg; vitamin b6 0.3mg; folate 34.8mcg; vitamin b12 0.3mcg; sodium 302mg; potassium 468mg; calcium 39mg; iron 1mg.
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