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

Source: Midwest Living

Gallery

Recipe Summary

hands-on:
15 mins
total:
1 hr 25 mins
Servings:
10
Yield:
7 1/2 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Meanwhile, in a very large bowl stir together the yogurt, jalapeño 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

132 calories; total fat 1g; saturated fat 1g; polyunsaturated fatg; monounsaturated fatg; cholesterol 14mg; sodium 457mg; potassium 335mg; carbohydrates 22g; fiber 2g; sugar 10g; protein 8g; trans fatty acidg; vitamin a 437IU; vitamin c 11mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 25mcg; vitamin b12mcg; calcium 40mg; iron 1mg.

Reviews