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


Ingredient Checklist


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.)

  • 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; total fat 23g; saturated fat 4g; polyunsaturated fat 12g; monounsaturated fat 6g; cholesterol 93mg; sodium 302mg; potassium 468mg; carbohydrates 13g; fiber 2g; sugar 2g; protein 10g; trans fatty acidg; vitamin a 410IU; vitamin c 9mg; thiaminmg; riboflavinmg; niacin equivalents 3mg; vitamin b6mg; folate 35mcg; vitamin b12mcg; calcium 39mg; iron 1mg.