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Herbed Walnut Potato Salad

By: California Walnut Board

"A flavorful potato salad recipe with toasted walnuts that is perfect for a summer picnic or as a side dish anytime of year."

Rate/Review | Read Reviews (3)

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

Salad:
1 1/2 pounds small Yukon Gold potatoes
1 1/2 pounds red potatoes
1 cup (1/2-inch) diced red bell pepper
3/4 cup sliced green onions
1 cup small ham cubes
1 cup coarsely chopped walnuts, toasted
2 tablespoons snipped fresh basil
Dressing:
1/4 cup extra virgin olive oil
1/4 cup white balsamic vinegar
1 tablespoon Dijon mustard
1/4 teaspoon sea salt, or to taste
Freshly ground black pepper to taste

Directions

Quarter potatoes and place in a large saucepan fitted with a steamer basket. Steam for 20 to 25 minutes or until potatoes are tender when pierced with a sharp knife; set aside to cool.
Spray a small skillet with nonstick cooking spray. Add ham; cook over medium-high heat for 5 minutes until lightly brown, stirring frequently. Add to bowl with potatoes, bell peppers and green onions.
Whisk together dressing ingredients and drizzle over salad. Lightly toss to coat potatoes with dressing, then cover and refrigerate until ready to serve (at least 1 hour). Just before serving, stir in walnuts and basil.