Dijon Potato Salad with Crispy Ham

This potato salad is loaded with crispy pieces of ham and a warm dijon vinaigrette. Enjoy it as a side dish or as a light meal!

Easter was a few days ago already but if you’re lucky enough to have leftover ham still, I have a great recipe for you! If you don’t have any ham left over, don’t worry – a ham steak will work just fine.

We’ve had a huge baked ham for Easter dinner for as long as I can remember. Most of our leftovers (and the bone) usually gets used in pea soup. A good amount of what’s left after that gets eaten on biscuits slathered with apricot preserves (If you haven’t tried it, you really should – it’s one of the most wonderfully perfect bites of food I’ve ever had!).

Anything left over after that usually gets tossed into an omelet. Like I said the other day, I’m not great about coming up with creative ways to repurpose leftovers. This year, though, I decided I really wanted to try something new with some of my leftovers. I ended up creating this potato salad, with flavors that are perfect for spring.

This potato salad is really simple to make, and it makes the perfect light meal for a weeknight.

Start by boiling up some Yukon Gold potatoes – they’re my favorite for potato salad, since they’re soft and creamy but still hold their shape. Right before the potatoes are done, throw some sugar snap peas right into the same pot. They only take a few minutes to cook, and they’ll add color and texture to your salad.

While to vegetables boil, crisp up your leftover ham in a little olive oil. I used a gorgeous ham from Jones Dairy Farm (the same one I made for Christmas) but you could also use one of their ham steaks. Get it nice and crispy and brown, then set it aside and make an awesome vinaigrette with shallot, mustard, and fresh herbs. I like to throw n some tarragon – it’s one of my favorites and the slight licorice flavor reminds me of Easter – but you can leave it out if you don’t like it or if it’s too hard to find.

There you go! In just about 20 minutes, you’ll have a delicious potato salad that you’ll find yourself looking forward to every time you have leftover ham!

Dijon Potato Salad with Crispy Ham

Author: Lauren Keating

Serves: 6-8

Ingredients

  • 24 ounces baby Yukon Gold potatoes, quartered
  • 4 ounces sugar snap peas, cut in half crosswise
  • 4 tablespoons olive oil, divided
  • 6 ounces diced baked ham (like Jones Dairy Farm® Family Ham)
  • 1 shallot, minced
  • 3 tablespoons red wine vinegar
  • 1 tablespoon creamy Dijon mustard
  • 2 tablespoons water
  • 1 tablespoon chopped chives
  • 1 teaspoon chopped tarragon
  • sea salt and cracked black pepper

Preparation

  1. Add potatoes to a stockpot and cover with 3 inches of water. Bring to a boil; cook 15 minutes. Add the peas and cook 5 more minutes, or until the potatoes are tender. Drain and transfer to a serving dish.
  2. Heat 1 tablespoon of oil in a skillet set over medium-high heat. Add the ham and cook 7-8 minutes, or until browned and crispy. Add the ham to the potatoes.
  3. Add the shallot to the same pan you used to cook the ham. Cook 1 minute, or until softened. Whisk in the vinegar and mustard until smooth. Remove from heat and whisk in the remaining 3 tablespoons of olive oil, water, and fresh herbs.
  4. Pour the dressing over the potatoes. Season to taste with salt and pepper.

3.2.2499

I created this recipe for Jones Dairy Farm. Thank you for supporting the brands that keep me inspired in the kitchen.

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SWEET COCONUT BREAD

I got this fabulous recipe for Sweet Coconut Bread from my mother in law. Don’t leave the glaze off the top~ it seeps into the bread and is a wonderful addition!

Sweet Coconut Bread                                                                                                         
  • 4 eggs 
  • 2 cups sugar 
  • 1 cup oil 
  • 1 cup buttermilk 
  • 1 cup flaked coconut 
  • 1 cup pecans 
  • 2 tsp. coconut extract 
  • 3 cups flour
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. baking powder

Glaze:

  • 1 c. sugar
  • ½ c. water
  • 2 TBSP butter
  • 1 tsp. coconut extract

Preheat oven to 325 degrees.

Lightly spray 2 loaf pans with cooking spray.

Mix all ingredients for the bread well. Bake larger loaf pans at 325 degrees for about an hour.

For glaze, boil sugar, water and butter for 4 minutes. Remove from heat and then add the coconut extract. Pour over bread while loaves are still in pans, once they’re finished baking and you remove them from the oven.

Bake for about 30 min. at 350 degrees for small loaf pans. Bake muffins as at 350 degrees for about 12-15 minutes.

Skinny Jalapeño Pimento Cheese

I know, I know… there’s a lot of people out there (mostly in the northern states), that don’t have any idea what pimento cheese is – nor what they are missing out on with it not being in their lives!

I’ve made a Skinny Pimento Cheese before, but I always wanted to go back and make a spicy jalapeño version of it because… well, I love spicy stuff. Besides… what goes better with cheese than jalapeños anyway?

Here in Texas, you can buy pre made pimento cheese in the cheese section of the grocery store, but the calorie count is through the roof. That could be cause it’s usually made with cheese, cream cheese, and mayo. 

I’ve lightened this recipe up by avoiding cream cheese all together. Trust me, you won’t miss it! I also used a reduced fat cheese and substituted some of the mayo for greek yogurt. Good. Stuff.

There’s many different ways to enjoy pimento cheese. My mom likes it on a sandwich with some sliced tomatoes, but I prefer it spread over celery. You could also stuff a tomato with it Mm… that would be great too!

We’ve also done a pimento cheese topped burger before, which was pretty amazing.

Skinny Jalapeño Pimento Cheese
TheSkinnyFork.com

The Skinny:
Servings: 4 • Size: About 1/2 Cup • Calories: 207.5 • Fat: 14.7 g • Carb: 2.8 g • Fiber: 0.3 g • Protein: 16.4 g • Sugar: 1.4 g • Sodium: 780 mg

Ingredients:
8 Oz. Reduced Fat 2% Sharp Cheddar, Thick Shredded
1/3 C. Pimentos, Chopped
3 Tbsp. Light Mayo
3 Tbsp. Plain Fat Free Greek Yogurt
2 Tbsp. Pickled Jalapeño Juice
2 Tbsp. Pickled Jalapeño Slices, Chopped
1 1/2 Tsp. Dijon Mustard
1 Tsp. Hot Sauce (I used Frank’s.)
Salt & Pepper to Taste

Directions:

Toss all the ingredients together into a medium bowl.

Stir until well combined.

If the cheese isn’t sticking together as well as you’d like, add in another tbsp. of light mayo.

Serve right away or store covered in the fridge for 3-5 days.

Enjoy spread over celery, a sandwich, or even a top a burger!

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