German-Style Potato And Ham Salad Recipe

Name: German-Style Potato And Ham Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds medium (2 to 3 inches in diameter) red boiling potatoes, scrubbed well; 1 pound medium asparagus, trimmed; 5 bacon slices (5 ounces), cut into 1/2-inch pieces; 5 ounces sliced Black Forest or other baked deli ham, slices stacked and cut in half lengthwise, then cut crosswise into 1/3-inch-wide strips; 2 celery ribs, cut into 1/4-inch dice (1 cup); 1 cup finely chopped sweet onion such as Vidalia; 1/2 cup chopped fresh parsley; 1/3 cup finely chopped sweet gherkin pickles; 3 tablespoons olive oil; 7 tablespoons distilled white vinegar; 2 teaspoons sugar; 1 teaspoon Dijon mustard; 1 1/4 teaspoons salt; 1/2 teaspoon black pepper

Servings: persons

3 pounds medium (2 to 3 inches in diameter) red boiling potatoes, scrubbed well
1 pound medium asparagus, trimmed
5 bacon slices (5 ounces), cut into 1/2-inch pieces
5 ounces sliced Black Forest or other baked deli ham, slices stacked and cut in half lengthwise, then cut crosswise into 1/3-inch-wide strips
2 celery ribs, cut into 1/4-inch dice (1 cup)
1 cup finely chopped sweet onion such as Vidalia
1/2 cup chopped fresh parsley
1/3 cup finely chopped sweet gherkin pickles
3 tablespoons olive oil
7 tablespoons distilled white vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1 1/4 teaspoons salt
1/2 teaspoon black pepper

1
Steam potatoes in a vegetable steamer set over 1 inch of boiling water in a wide 4- to 5-quart pot, covered, until tender when pierced with a paring knife, 20 to 25 minutes. Transfer to a cutting board.
2
Meanwhile, cook asparagus in a wide 4- to 5-quart pot of boiling salted water, uncovered, until just tender, about 3 minutes. Transfer asparagus with tongs to a bowl of ice and cold water to stop cooking, then drain and pat dry. Cut off and reserve tips, then cut stalks into 1-inch pieces. Add tips and stalks to a large bowl.
3
Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden and crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain, reserving bacon drippings in skillet.
4
Once potatoes have cooled to warm, cut into 1/2-inch-thick slices. Add to bowl with asparagus, along with bacon, ham, celery, onion, parsley, and pickle.
5
Return skillet with bacon drippings to moderately high heat. Add oil, then whisk in vinegar, sugar, mustard, salt, and pepper and cook, stirring and scraping up brown bits, 30 seconds. Immediately pour hot dressing over potato salad and toss to coat.

1176

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 pounds medium (2 to 3 inches in diameter) red boiling potatoes, scrubbed well, 1 pound medium asparagus, trimmed, 5 bacon slices (5 ounces), cut into 1/2-inch pieces, 5 ounces sliced Black Forest or other baked deli ham, slices stacked and cut in half lengthwise, then cut crosswise into 1/3-inch-wide strips, and more.

Yes, German-Style Potato And Ham Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

German-Style Potato And Ham Salad

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