Tag: Yukon Gold potatoes

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.

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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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German Potato Salad

I used to love eating potato salad during summer gatherings, especially since my mom makes a mean potato salad…that is, until I found out how fattening it is! I guess potato salad is no different in that regard than everything else that tastes good. I still love it, but never let myself indulge the way I used to. I was thrilled when I found out in Southern Germany they have a potato salad recipe that doesn’t use mayonnaise! Although potato salad is carb-heavy, it makes it so much less fattening without the mayo. Instead, they use a light mustard vinegar dressing, and allow the potatoes to soak up vegetable broth that gives them a great flavor. This is an authentic German potato salad recipe, thanks to my mother-in-law for the great tips! The bacon is optional. I also used sour cream and onion almonds from NatureBox to give my potato salad some crunch and extra flavor. Remember, it is important what kind of potatoes you use for potato salad – I found that Yukon gold potatoes do not fall apart very easily and worked really well for mine.

German Potato Salad
 
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Prep time
30 mins
Cook time
30 mins
Total
1 hour
 
Type: Side
Serves: 4
Ingredients
  • 1.5 pounds (~10 small) Yukon Gold Potatoes
  • 6 cups salt water
  • ½ onion, diced
  • ½ cup vegetable broth
  • 1 tsp Dijon mustard
  • ⅓ cup crumbled cooked turkey bacon
  • 2 tbsp apple cider vinegar
  • 3 tbsp olive oil
  • ¼ tsp salt
  • ½ tsp pepper
  • ½ cup NatureBox Sour Cream & Onion Almonds www.naturebox.com
  • Freshly chopped chives for garnish
Instructions
  1. Bring a large pot of salt water to boil.
  2. Add the unpeeled potatoes and boil for about 25 minutes (a fork should pierce the potatoes easily when done).
  3. Drain the water and let the potatoes cool for 10 minutes.
  4. Peel and cube the potatoes, then add them to a large mixing bowl.
  5. Heat the vegetable oil in a small pot over medium heat until it starts to boil.
  6. Remove from heat and pour over the potatoes (they will soak up the broth).
  7. Add the onion, mustard, bacon, vinegar, oil, salt, and pepper. Mix well.
  8. Add the NatureBox Sour Cream & Onion Almonds and toss well.
  9. Chill for at least 30 minutes before serving.
  10. Garnish with freshly chopped chives.
Makes 6 cups
    3.2.2089

See this post on the NatureBox blog this week!

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Traditional German Flammkuchen
Vegetable Quinoa Cakes
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Crispy Potato Wedges

I am all about crispy potatoes. They are probably my favorite way to eat potatoes, second only to those covered in a cheese sauce… I’ve found that too often I am faced with potatoes that are cooked just until fork tender rather than to the point of crisping their edges. I don’t like potatoes in general that much so if I am going to eat them, I would like for them to at least be good.

My Husband loooooves potatoes so I end up making them a lot as a side for dinner. He will eat them any way I serve them, as long as they are plain without any cheese or anything on them (which makes me sad). Since I have a preference though, I always try and crisp up our oven roasted potatoes. So that is what I am going to share with you. And it isn’t so much of a recipe that I have but a technique. I used to just dice up some potatoes, place them on a sheet pan, toss them with oil and seasonings, then put them in the oven. While most of that has remained the same, I’ve learned a few things.

#1- Avoid russet potatoes. Not all together, just for our purposes here. Russets are a starchy potato, best used for anything that doesn’t need to hold its shape such as mashed potatoes. New potatoes or “waxy” potatoes like the tiny red ones, fingerlings, etc. fall into this category. They hold their shape really well and are great for roasting. I used Yukon Gold potatoes for these wedges since they are large and can be cut into the best wedge shape, but you can use any of the new potatoes with the same technique and have wonderful results. Yukon Golds are actually a medium starch variety and can be used well for both mashing and roasting.

#2- Preheat your baking sheet. This allows the potatoes to start cooking almost immediately once they touch the pan. This speeds up the cooking process and creates a crispier exterior.

#3- Oil is your friend. Pleassssse don’t be afraid to use the oil here. Obviously they shouldn’t be swimming in an inch of oil, but the more oil you put on the potatoes, the greater “frying” effect it will have on them and thus- a crispier crust! I usually toss everything, including the oil, in a large bowl before putting on a hot sheet tray and that tends to yield good results.

#4- Be patient! Potatoes take a little while to cook in general, but if you want them to be crispy, they take that much longer. Just keep an eye on them in the oven, toss them after 20 minutes, then just let them go until they are as crisp as you’d like them.

  • 1 lb yukon gold potatoes
  • 3 Tb olive oil
  • 1½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • optional additional seasonings: cayenne pepper, thyme, rosemary, etc
  1. Preheat oven and sheet tray in a 450°F oven.
  2. Meanwhile prepare potatoes: slice in half and then cut each half into 6 to 8 wedges, depending on the size of your potato. Toss into large bowl.
  3. Toss potatoes in bowl with olive oil, salt, black pepper, and garlic powder.
  4. Take out hot sheet tray and pour potatoes along with all of the oil onto it.
  5. Roast 20 minutes, take out and toss potatoes, flipping to cook on different sides, with a thin metal spatula.
  6. Roast another 20 minutes or until desired crispness is reached.

Tagged as:
potatoes,
Sides,
Vegetables

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