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Ingredients40 m servings 356 cals
Original recipe yields 8 servings
- 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.
- Salad may be prepared a day in advance, but add the walnuts and basil just before serving for the best flavor and texture.
Per Serving: 356 calories; 20 g fat; 36.4 g carbohydrates; 8.9 g protein; 9 mg cholesterol; 332 mg sodium. Full nutrition
ReviewsRead all reviews 3
This was surpisingly delicious. We mixed pecans with walnuts though, to give it a little more flavor. Even my kids loved it!