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Ham-And-Egg Potato Salad

southern.chef's picture
Ingredients
  Cooked ham 2 Cup (32 tbs), cubed
  Cooked potatoes 2 Cup (32 tbs), peeled, cubed
  Hard-cooked eggs 4 , chopped
  Small cottage cheese curd 12 Ounce
  Chopped onion 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  Cider vinegar 2 Tablespoon
  Prepared mustard 2 Teaspoon
  Salt 1 Teaspoon
  Celery seeds 1 Teaspoon
Directions

Combine ham, potatoes, and eggs in a large mixing bowl, set aside.
Combine remaining ingredients in a small bowl, and mix well.
Pour over potato mixture, toss gently.
Cover and refrigerate 6 hours or overnight.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Servings: 
8

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