Ham, Egg, and Potato Salad
Pineapple-Watermelon Toss
Ingredients
- ½ lb red potatoes, cut into ½-inch chunks
- ¼ cup frozen green peas
- 1 celery stalk, diced
- ¼ cup finely chopped red onion
- 2 oz low-sodium lean ham, diced
- 1 jalapeño pepper, seeded and finely chopped
- 1 hard-cooked egg, peeled and chopped (see note)
- ¼ cup reduced-fat mayonnaise
- 1½ tsp yellow mustard (or use Dijon mustard)
- ⅛ tsp pepper
Instructions
- Bring potatoes and water to cover to a simmer in a saucepan; cook 8 to 10 minutes or until potatoes are almost tender.
- Add peas, and cook 1 minute. Drain, and rinse under cold water to cool.
- Stir together celery, onion, ham, jalapeño pepper, egg, mayonnaise, mustard, and pepper in a large bowl. Fold in potato mixture.
- Cover and chill at least 2 hours or up to 48 hours.
Side Dish Ingredients
- 2 cups cubed seedless watermelon
- 1½ cups cubed pineapple
- 2 tsp fresh lemon juice
- ¼ cup chopped fresh mint
Side Dish Instructions
- Toss together all ingredients in a serving bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
280
|
110
|
390
|
| Fat (g) | 13 | 0 | 13 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 12 | 2 | 14 |
| Carb (g) | 29 | 28 | 57 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 620 | 0 | 620 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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