Lite Ham Egg and Potato Salad

Elevate your lunch or picnic spread with this refreshing Lite Ham Egg and Potato Salad—a lighter twist on a classic favorite! Featuring tender baby potatoes, savory diced ham, and protein-packed boiled eggs, this dish is perfectly balanced with the crisp crunch of fresh celery and the subtle bite of green onions. A creamy yet light dressing made with mayonnaise, tangy Greek yogurt, Dijon mustard, and a splash of lemon juice ties all the flavors together beautifully. Topped with a sprinkle of fresh parsley for a burst of color and aroma, this quick and easy salad is ready in just 30 minutes and makes a satisfying meal or side dish. Serve it chilled or at room temperature for a versatile, crowd-pleasing addition to any occasion. Keywords: potato salad, ham salad, light salad recipe, picnic food, healthy potato salad.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 500 grams Baby potatoes
• 200 grams Ham (diced)
• 4 large Eggs
• 2 stalks Celery (finely chopped)
• 2 tablespoons Green onions (sliced)
• 4 tablespoons Mayonnaise
• 2 tablespoons Greek yogurt (plain)
• 1 teaspoon Dijon mustard
• 1 tablespoon Lemon juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley (chopped)

Directions

Step 1

Wash the baby potatoes thoroughly and place them in a large pot. Cover the potatoes with cold water and add a pinch of salt.

Step 2

Bring the pot to a boil over medium-high heat, then reduce the heat and simmer for 12-15 minutes, or until the potatoes are fork-tender.

Step 3

While the potatoes are cooking, place the eggs in a separate saucepan and cover them with cold water. Bring the water to a boil over medium heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10 minutes.

Step 4

Drain the eggs and transfer them to a bowl of ice water to cool. Peel the eggs once cool enough to handle, then chop them into bite-sized pieces.

Step 5

Once the potatoes are done cooking, drain and allow them to cool slightly. Cut the potatoes into halves or quarters, depending on their size.

Step 6

In a small bowl, prepare the dressing by whisking together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper until smooth.

Step 7

In a large mixing bowl, combine the cooked potatoes, diced ham, chopped eggs, celery, and green onions. Pour the dressing over the mixture and gently fold until everything is evenly coated.

Step 8

Taste and adjust seasoning with additional salt or pepper if needed.

Step 9

Sprinkle chopped parsley over the top as a garnish.

Step 10

Serve the salad immediately at room temperature or refrigerate it for an hour to serve chilled.

Nutrition Facts

Serving size	(1118.0g)

Amount per serving	% Daily Value*
Calories	1445.2

Total Fat 74.5g	0%
Saturated Fat 13.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 905mg	0%
Sodium 5406.9mg	0%
Total Carbohydrate 111.0g	0%
Dietary Fiber 8.9g	0%
Total Sugars 9.5g
Protein 80.5g	0%

Vitamin D 164IU	0%
Calcium 277.6mg	0%
Iron 9.4mg	0%
Potassium 3241.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.7%

Protein: 22.4%

Carbs: 30.9%