German-Style Potato Salad with Ham

Ham takes the place of bacon in this version of the classic.

Yield: 4 servings (serving size: about 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 270
  • Calories from fat: 22%
  • Fat: 6.5g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 11.2g
  • Carbohydrate: 42.6g
  • Fiber: 4.9g
  • Cholesterol: 22mg
  • Iron: 2.7mg
  • Sodium: 680mg
  • Calcium: 52mg

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

Preparation

  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.
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