A rich and creamy potato salad with ham. You’ll love this salad for cookouts, barbecues, and picnics all summer long.

Prep
15 mins
Cook
10 mins
Serves
8
Ingredients
12

Equipment

  • Large saucepan
  • Large bowl

Ingredients

  • 1.5 lbs Little Potatoes
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup chicken broth
  • 3 Tbsp Dijon mustard
  • 1 tsp celery seed
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 cups fully cooked ham, cubed
  • 8 oz block Monterey Jack cheese, cubed
  • 1 cup tomato, chopped
  • 1/4 cup green onions, sliced

Instructions

  • Step 1

    Slice little potatoes in half, place them in a large saucepan, and cover with water. Bring to a boil. Reduce heat and cook for an additional 10 to 15 minutes until fork tender. Drain well.

  • Step 2

    Meanwhile, in a large bowl, whisk together the mayonnaise, sour cream, chicken broth, dijon mustard, celery seed, salt, and pepper.

  • Step 3

    Add cooked little potatoes to mayonnaise mixture and stir well.

  • Step 4

    Add ham and stir again.

  • Step 5

    Gently stir in cheese, tomato, and green onions.

  • Step 6

    Cover bowl with plastic wrap and place into the fridge for at least two hours.

  • Step 7

    Stir before serving.