A rich and creamy potato salad with ham. You’ll love this salad for cookouts, barbecues, and picnics all summer long.
- Large saucepan
- Large bowl
- 1.5 lbs Little Potatoes
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup chicken broth
- 3 Tbsp Dijon mustard
- 1 tsp celery seed
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups fully cooked ham, cubed
- 8 oz block Monterey Jack cheese, cubed
- 1 cup tomato, chopped
- 1/4 cup green onions, sliced
Slice little potatoes in half, place them in a large saucepan, and cover with water. Bring to a boil. Reduce heat and cook for an additional 10 to 15 minutes until fork tender. Drain well.
Meanwhile, in a large bowl, whisk together the mayonnaise, sour cream, chicken broth, dijon mustard, celery seed, salt, and pepper.
Add cooked little potatoes to mayonnaise mixture and stir well.
Add ham and stir again.
Gently stir in cheese, tomato, and green onions.
Cover bowl with plastic wrap and place into the fridge for at least two hours.
Stir before serving.