Ham & Potato Salad with Tarragon

Boil in salted water until tender (about 20 minutes):
   1 pound medium-size red-skinned potatoes

Drain and cool to lukewarm. Slice the potatoes in 1/2 inch thick slices and place in a large bowl.

Drizzle over potatoes:
   1 tablespoon tarragon white wine vinegar

Then add to bowl:
   5-6 stalks thinly sliced celery including some green
   2 tablespoons capers
   3/4 Cup HoneyBaked Ham, cut in strips
   6 tablespoons mayonnaise or crème fraîche
   3 tablespoons chopped fresh tarragon

Toss gently to mix and season with additional salt & pepper.

Makes 4 Servings.

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