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; 23 g total fat; 4 g saturated fat; 12 g polyunsaturated fat; 6 g monounsaturated fat; 93 mg cholesterol; 302 mg sodium. 468 mg potassium; 13 g carbohydrates; 2 g fiber; 2 g sugar; 10 g protein; 0 g trans fatty acid; 410 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 35 mcg folate; 0 mcg vitamin b12; 39 mg calcium; 1 mg iron;