Ham And Egg Potato Salad With Charred Scallions Recipes

HAM & EGG SALAD

Steps:

• Halve the hard-boiled eggs and remove the yolks to a bowl. Coarsely chop the egg whites and set aside.
• To the bowl with the egg yolks, add the mayonnaise, mustard, hot sauce, salt, and pepper. Using a fork, smash the mixture until smooth. Add the reserved chopped egg whites, ham, shallot, and celery. Toss to combine. If you like a creamier texture, add more mayonnaise.

LITE HAM EGG AND POTATO SALAD

Steps:

• Bring a pot of water to the boil and boil potatoes for 15 minutes.
• Add eggs to the pot.
• Continue to boil the eggs and potatoes for another 15 minutes or until the potatoes are nicely cooked through. A skewer should pass easily through the centre of the potatoes.
• Allow to cool. The above can be done the night before and the eggs and potatoes refrigerated overnight.
• Start your char-grill or pan heating up, spray lightly with oil. A grill with a bit of charcoal or character is best, as it adds a more "barbequed" flavour to the ham.
• Meanwhile, dice the cooled boiled potatoes into 1cm cubes.
• Peel the boiled eggs and chop them lengthways in half and then cut each half across into slices. Add to potatoes.
• Finely chop and add the spring onions/scallions.
• Once the grill or pan is heated, add the ham steak and cook until heated through and a little charred.
• Remove the steak from heat and allow to cool, slightly. Dice into even cubes and add.
• In a small bowl mix together lemon juice, mayonnaise, mustard and vinegar. Add water until the dressing reaches the desirable consistency.
• Pour dressing over other ingredients, season with salt/pepper, toss and divide evenly onto plates.
• Serve with a lighter side salad such as cherry tomatoes, baby spinach and cucumber.

GERMAN POTATO SALAD

Steps:

• Add the potatoes and 1 tablespoon salt to a large pot and cover with water. Bring to a boil and simmer until the potatoes are tender, about 10 minutes. Drain and set aside.
• Put a large skillet over medium-high heat. Add the bacon and cook until crisp, 8 to 10 minutes. Transfer to a paper towel and leave the bacon fat in the skillet (it should be a nice thin even layer; pour some off if it's more than that).
• Add the shallots to the skillet and cook until soft, 5 to 7 minutes. Add the stock, vinegar, pickle brine, mustard and sugar and cook, whisking, until reduced by about a third and slightly thickened, about 7 minutes.
• Fold in the potatoes to coat evenly. Chop the bacon and add to the potatoes. Add the scallions, parsley, a bunch of black pepper and salt to taste. Serve warm or at room temperature.

POTATO SALAD WITH CELERY AND SCALLIONS

Steps:

• Set a steamer basket in a large saucepan.
• Add enough water to come just below the basket.
• Bring water to a boil.
• Place potatoes in steamer basket and reduce heat to a simmer.
• Cover and steam until tender, about 15 minutes.
• Meanwhile, whisk oil, mustard and vinegar in a large bowl.
• Add celery, scallions and hot potatoes and season with salt and pepper.
• Toss to combine.
• Cool to room temperature, tossing occasionally.

POTATO SALAD WITH HAM

Steps:

• Cook diced potatoes in boiling water about 12 minutes or until tender. Drain and rinse w/ very cold water.
• In a large bowl combine potatoes, ham, eggs, celery, and green onions.
• In a seperate, small bowl, combine sour cream, mayonnaise, mustard, lemon juice, sugar, salt, pepper, paprika and parsley; mix well.
• Pour the dressing mixture over the potato salad mixture and gently toss to coat well.
• Chill.
• Serve.

HAM AND EGG SALAD

Steps:

• Combine all ingredients.
• Cover and chill.