Ham & Potato Salad, Filipino
Recipe: #23014
March 01, 2016
Categories: Salads, Potato Salad, Potatoes, Hawaiian, Malaysian, Pacific Rim July 4th, Labor Day, Potluck, Gluten-Free, more
"If you like Hawaiian pizza you will love this one, I used crushed pineapple with great results, just don't use pineapple juice"
Original is 8 servings
Ingredients
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- FOR MAYO-MUSTARD DRESSING
Nutritional
- Serving Size: 1 (227.2 g)
- Calories 266.1
- Total Fat - 11.3 g
- Saturated Fat - 2.6 g
- Cholesterol - 24.5 mg
- Sodium - 970.4 mg
- Total Carbohydrate - 34.7 g
- Dietary Fiber - 3.7 g
- Sugars - 5.9 g
- Protein - 7.9 g
- Calcium - 90 mg
- Iron - 1.1 mg
- Vitamin C - 22.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a deep pan, add cubed potatoes, water and salt, then boil water with for about 5 minutes.
Step 2
Add diced carrots and simmer until tender, do not over-cook your potatoes.
Step 3
Drain and let it completely cool or chill it in the fridge for about 8 minutes.
Step 4
Add pineapple chunks, diced ham and scallions into your potatoes and set aside.
Step 5
In another bowl mix the dressing by combining mayonnaise, mustard, honey, paprika and season with salt and white pepper and mix until well blended.
Step 6
Taste test your seasoning according to your taste before adding into your potato salad.
Step 7
Add Parmesan Cheese and the mustard-mayo dressing gradually to your salad and mix them to coat evenly or you can add them all at once if you want a heavy dressing.
Step 8
Mix your potato salad until blended and cover the bowl with plastic wrap and chill for at least 4 hours before serving.
Step 9
Serve chilled with fresh lettuce if you like and enjoy your potato salad.
Tips
No special items needed.
0 Reviews
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