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Creamy Ham and Potato Salad

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Creamy Ham and Potato Salad
  • Prep 10 min
  • Total 4 hr 40 min
  • Servings 6
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Yes! You can make potato salad from a mix. Try this recipe that blends the creamy au gratin potato sauce with mayonnaise and mustard.
Updated Nov 9, 2010

Ingredients

Steps

  • 1
    Heat Potatoes, Sauce Mix and water to boiling in 4-quart Dutch oven over high heat, stirring occasionally.
  • 2
    Reduce heat; simmer uncovered about 25 minutes, stirring occasionally, until potatoes are tender.
  • 3
    Remove from heat; stir in mayonnaise and mustard. Stir in ham and peas. Spoon into serving bowl; cover and refrigerate 3 to 4 hours or until chilled. Stir before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you are taking this to a picnic, keep it cold. Serve the salad in a bowl that can be nested in a large bowl filled with ice.
  • tip 2
    For "egg-straordinary" potato salad, stir in 4 chopped, hard-cooked eggs with the ham and peas.

Nutrition

330 Calories, 19g Total Fat, 14g Protein, 26g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
1370mg
57%
Potassium
240mg
7%
Total Carbohydrate
26g
9%
Dietary Fiber
2g
11%
Sugars
3g
Protein
14g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
6%
6%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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