Mayo-less Potato Salad

PREP TIME

5 minutes

COOK TIME

20 minutes

YIELD

4

DIFFICULTY

Easy
This savory side goes great with whatever's on the grill and is perfect for Labor Day feasts. Combine delicious smoked ham with tender potatoes, and you'll have a side dish that just might steal the show! Your family will love Chef Tim's Mayo-less Potato Salad, and you'll especially love how easy it is to make!
 

Ingredients

  • 1/2 pound Land O’Frost Premium Hickory Smoked Ham, diced
  • 1 pound Yukon Gold potatoes, unpeeled and washed
  • 1 cup white onion, diced
  • 2 tablespoon pickles, sweet or dill, diced
  • 2 tablespoon whole grain Dijon mustard
  • 2 tablespoon apple cider vinegar
  • 1/2 cup stock, chicken or vegetable
  • 1 cup fresh parsley, chopped
  • Salt and Pepper

Instructions

  1. Simmer potatoes in hot water for 15-20 minutes until tender. Drain water and let potatoes cool.
  2. In a pan, sauté ham over medium heat for 2 minutes.
  3. Add onions and cook until tender.
  4. Add pickles, mustard, apple cider and stock. Simmer for about 3 minutes or until liquid is reduced by half.
  5. Peel and slice potatoes.
  6. In a large bowl, pour ham mixture over sliced potatoes.
  7. Add parsley. Season with salt and pepper to taste.
  8. Season with salt and pepper to taste and toss
  9. Serve and Enjoy!

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Chef Timothy Baran

About the Chef: Chef Timothy Baran

Chef Tim Baran is Land O’Frost’s first-ever innovation chef. He works closely with the company’s product development teams to explore the latest culinary trends, test new products and create recipes for families across the country to enjoy. He discovered his love for cooking as a child, by helping his mom prepare meals for their family of seven. This inspired him to pursue a career in culinary arts where he developed extensive knowledge and understanding of consumer tastes and preferences, as well as an appreciation for uncomplicated, quality ingredients. Prior to joining Land O’Frost, he created menus for prominent organizations like the American Red Cross and Big Brothers Big Sisters and served as a sous chef at the popular Dancing Marlin restaurant in Frankfort, Ill. Chef Baran also has experience as a culinary arts educator, having spent nearly three years supporting culinary instructors and overseeing students at Joliet Junior College’s in-house restaurant, and is an active member and Certified Culinarian® at the American Culinary Federation, the largest professional culinary organization in North America.

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