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

Source: Midwest Living

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Recipe Summary

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

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  • 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; fat 1g; cholesterol 14mg; saturated fat 1g; carbohydrates 22g; insoluble fiber 2g; sugars 10g; protein 8g; vitamin a 437IU; vitamin c 10.9mg; thiamin 0.1mg; niacin equivalents 1mg; vitamin b6 0.2mg; folate 25mcg; sodium 457mg; potassium 335mg; calcium 40mg; iron 0.7mg.
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