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Ham Potato Salad

Ham Potato Salad

Ham Potato Salad

SERVINGS: 8 servings

INGREDIENTS


  • 2 ¾ pounds medium red-skinned potatoes, peeled (about 8)
  • 2 ½ teaspoons kosher salt, divided
  • ½ cup mayonnaise
  • ¼ cup sweet pickle juice from jar
  • 1 ¼ tablespoons Dijon mustard
  • 1 teaspoon sugar
  • ¼ teaspoon freshly ground pepper
  • 5 hard-boiled egg yolks
  • 1 cup HORMEL® CURE 81® Cubed Ham
  • ½ cup sweet pickle chips, chopped
  • ½ cup chopped green onion
  • 2 tablespoons chopped flat-leaf parsley leaves
  • Paprika
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DIRECTIONS


Place potatoes in large pot. Add water to cover by 2 inches.  Season with 2 teaspoons salt; bring to a boil. Reduce heat and simmer 20 to 30 minutes, or until potatoes are tender. Drain. Place potatoes in a large bowl and let cool slightly.
Meanwhile, whisk together mayonnaise, next 4 ingredients and remaining 1/4 teaspoon salt in small bowl.
Using large wooden spoon, coarsely mash potatoes.
Gently stir in mayonnaise mixture and egg yolks. Fold in ham and next 3 ingredients; season with salt and pepper to taste. Sprinkle with paprika. Cover and refrigerate 1 hour or up to 24 hours.
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