Garden Vegetable Potato Salad with Ham
Recipe from Smithfield

This light and filling potato salad is a great use of your leftover ham.


Garden Vegetable Potato Salad with Ham

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Ingredients
  • 2  cups
    Smithfield Ham, fully cooked and diced
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  • 2  pounds
    small red potatoes, cut in halves or quarters, depending on size
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  • 1  pound
    asparagus, cut in 2" lengths
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  • 1 
    red bell pepper, cut into thin strips
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  • 1  10-ounce package
    frozen peas, thawed
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  • 3  tablespoons
    red onion, chopped
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  • 1/2  cup
    mayonnaise, can substitute plain yogurt
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  • 1 
    lemon, zested and juiced
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  • 1 
    lime, zested and juiced
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  • 2  tablespoons
    apple cider vinegar
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  • 1  teaspoon
    hot mustard
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  • 2  tablespoons
    fresh parsley, minced
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  • 2  tablespoons
    fresh dill, chopped
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  •  
    Salt and pepper to taste
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Directions
1.
Have a large bowl filled with ice water on hand. In a large pot of salted boiling water, cook potatoes until just tender (about 10 minutes). Drain and set aside to cool.
2.
In a large saucepan bring an inch of water to a boil. Add asparagus and cook just just until tender (about 3-4 minutes). Remove from the water and plunge into the ice water.
3.
In a medium mixing bowl whisk together mayonnaise, lemon juice, lemon zest, lime juice, lime zest, vinegar and mustard. Stir in parsley and dill. Salt and pepper to taste.
4.
In a large mixing bowl add the cooled potatoes, asparagus, red bell pepper, peas and red onion. Gently toss. Pour dressing over the vegetables and toss well to coat. Stir in ham.
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