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Classic Ham Potato Salad

Ham Potato Salad IFB 1966
  • Prep: 15 minutes + 1 hour marinating
  • Cook: 15 minutes
  • Serves: 3-10
Introducing the Ham Potato Salad, a timeless classic from Idaho Farm Bureau’s “Recipes from 1966”. This dish is the quintessential picnic meal, perfect for sharing with friends and family on a sunny afternoon. Made with simple yet delicious ingredients, the Ham Potato Salad is a great way to use up leftover Sunday ham, chopped into savory chunks and mixed with tender potatoes and tangy dressing. The secret to this recipe lies in marinating the potatoes in oil and vinegar before adding them to the dish, which infuses them with flavor and gives them a tender texture. To make this recipe even more special, we recommend using locally sourced ingredients from Idaho, such as fresh potatoes, locally cured ham, and crisp vegetables straight from the farm.   Recipes from 1966 IFB


4 cups cubed, cooked potatoes

1/4 cup olive oil

2 tablespoons vinegar

3 hard-cooked eggs, cut up

1 cup diced celery

1 to 2 tablespoons chopped onion

2 cups diced, baked ham

1 teaspoon curry powder

3/4 cup mayonnaise

Salt and pepper to taste






  • Marinate potatoes in olive oil and vinegar for about one hour.

  •  Add other ingredients except lettuce and paprika.

  • Serve on lettuce and sprinkle with paprika.