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




  • 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.

  • 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; 1 g total fat; 14 mg cholesterol; 457 mg sodium. 22 g carbohydrates; 8 g protein;