Potato Ham Salad

Potato Ham Salad

Made  times

"This is a fantastic twist to the traditional potato salad. It is a recipe that I picked up while visiting in Kiev, Ukraine."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


40 m servings 185 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 743 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place potatoes and carrots in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  2. Hold the potatoes under cold running water to cool. Slide the skins from the potatoes and discard.
  3. Cut skinned potatoes and carrots into bite-size pieces.
  4. Mix potatoes, carrots, onion, sweet peas, ham, dill pickle cubes, and ranch dressing in a large bowl. Season with salt and black pepper.


Most helpful
Most positive
Least positive

This is under seasoned for our taste. Mustard in the dressing would help a lot, and go well with the ham. Hard boiled eggs would be a good addition as would celery. ***Make sure the water t...

Other stories that may interest you