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German-Style Potato Salad with Ham

Randy Mayor
Yield 4 servings (serving size: about 2 cups)
Ham takes the place of bacon in this version of the classic.

Ingredients

  • 2 pounds small red potatoes
  • 1 cup finely chopped Simple Baked Ham (about 5 ounces)
  • 1 cup finely chopped celery
  • 2/3 cup finely chopped green bell pepper
  • 2/3 cup finely chopped red onion
  • 1/3 cup white wine vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh parsley

Nutrition Information

  • calories 270
  • caloriesfromfat 22 %
  • fat 6.5 g
  • satfat 1.4 g
  • monofat 3.8 g
  • polyfat 0.8 g
  • protein 11.2 g
  • carbohydrate 42.6 g
  • fiber 4.9 g
  • cholesterol 22 mg
  • iron 2.7 mg
  • sodium 680 mg
  • calcium 52 mg

How to Make It

  1. Place potatoes in a large Dutch oven; cover with water. Bring to a boil; reduce heat, and simmer 10 minutes or until tender. Drain and cool slightly. Cut potatoes into quarters; place in a large bowl. Add Simple Baked Ham and next 7 ingredients (through black pepper). Toss gently to combine. Sprinkle with parsley. Serve chilled or at room temperature.