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Ham Potato Salad is an amped up version of classic potato salad, combining tender red-skinned potatoes with the smokey goodness of HORMEL® CURE 81® Cubed Ham, and a tangy-sweet dressing. Hard-boiled egg yolks and chopped pickles bring richness and crunch, making this salad a crowd-pleasing side dish for any gathering or picnic.

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2¾ pounds medium red-skinned potatoes, peeled (about 8)
2½ teaspoons kosher salt, divided
½ cup mayonnaise
¼ cup sweet pickle juice from jar
1¼ 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


  1. Place potatoes in large pot. Add water to cover by 2 inches. Season with 2 teaspoons salt; bring to a boil.

  2. Reduce heat and simmer 20 to 30 minutes, or until potatoes are tender. Drain.

  3. Place potatoes in a large bowl and let cool slightly.

  4. Meanwhile, whisk together mayonnaise, next 4 ingredients and remaining 1/4 teaspoon salt in small bowl.

  5. Using large wooden spoon, coarsely mash potatoes.

  6. 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.