Spring Produce Creates a New Meal
Spring Potato Ham Salad Recipe

This Spring Potato Ham Salad Recipe uses the 3 early vegetables of the season – peas, potatoes and green onions. It also incorporates cooked ham into the ingredients to make a Dinner Salad Recipe for a complete meal.

This is a perfect easy and simple salad recipe for after Holidays to use up some left-overs OR to just celebrate the new spring season.

The ingredients in this simple Spring recipe can be varied to use what you have. For example: if you do not have any ham – substitute cooked chicken, turkey, pork, or beef. Instead of peas - use what you have. I used some left-over cooked white asparagus.

These substitutes will still all compliment one another with the dressing.

I also added a few chopped hard boiled eggs. You could even add some small cubes of cheese.

Recipe for Spring Potato Ham Salad


• 1 1/2 lb (675 g) small new potatoes - scrubbed

• 2 cup (500 ml) blanched peas/cooked asparagus

• 2 green onions – chopped

• 1 cup (240 ml) – cooked ham - cubed

• Creamy Garlic Salad Dressing or mayonnaise

• Salt & pepper to taste

• 4 hard boiled eggs - chopped (optional)

• 1 tsp (5 ml) mustard


1. In a large saucepan, boil the potatoes until tender. Drain and allow to cool completely. Cut each potato in half if small or in quarters if larger.

2. In a large bowl, combine the potatoes, ham, vegetables, onions, and eggs with as much garlic dressing or mayonnaise as is needed to bind the ingredients together.

3. Taste test - Season with salt & pepper.

4. Serve at room temperature or chilled.

5. Cover and refrigerate any left-overs.

Yield: This Spring Potato Ham Salad Recipe serves 8


1. The potatoes and/or eggs can be cooked the day before and refrigerated.

2. This simple spring potato and ham salad tastes even better the second day - after the flavours have had a chance to meld together.

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