Although occasionally challenging, I thought this sweet/savory mix was excellent. It wasn’t that shocking considering that we are discussing bacon, cheddar, and onions. A risk that paid off was the way the chipotle-spiced maple syrup tied everything together.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 pounds red potatoes, peeled and cubed (such as Black Gold Farms)
- 1 tablespoon neutral cooking oil
- 1 (16 ounce) package Farmland® Sliced Ham, cut into strips about 1/2-inch wide
- 1 cup diced white onion
- ½ cup white vinegar
- ½ cup Dijon mustard
- ¼ cup white sugar
- ¼ cup minced fresh chives
- Salt and pepper, to taste
Instructions
- Cook potatoes in boiling salted water until just tender, about 20 minutes.
- While potatoes are cooking, heat pan over medium heat and add oil. When oil is hot, add sliced ham and cook until lightly browned with crispy, golden edges, about 5 minutes.
- Drain potatoes and allow to cool slightly. While still warm, gently mix potatoes in large bowl with all other ingredients. Taste for seasoning.
Nutrition Facts
| Calories | 324 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 4 g |
| Protein | 16 g |
| Saturated Fat | 0 g |
| Sodium | 1480 mg |
| Sugars | 12 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I love this recipe as written. I also like to vary it. Mix the potato salad, but don’t add the ham to the potato salad. Instead, sautee kale until it is almost dry, then mix the crisped, hot ham with the kale. Place the ham and kale mixture on a plate. Mound the potato salad on top of the kale and ham mixture. Serve the whole meal hot. (Thank you so much for this recipe.)