Easter Left Over Potato Salad
- 3 pounds medium red Idaho® potatoes, chopped
- 1/2 pound medium asparagus, trimmed
- 2 cups of chopped ham, browned
- 1 cup of celery, diced
- 1 cup of red onion, chopped
- 1/2 cup chopped fresh parsley
- 1/3 cup finely chopped sweet Gherkin pickles
- 3 tablespoons olive oil
- 7 tablespoons distilled white vinegar
- 2 teaspoons white granulated sugar
- 1 teaspoon whole grain Dijon mustard
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoon of unsalted butter
- ½ lemon, juiced
- Boil the red potatoes until fork tender, around 20 to 25 minutes. Drain and let stand in a large mixing bowl while you work on the rest of the salad.
- Snap the asparagus at the end and then cut in half to create equal 2 inch pieces. Pan fry them in butter with a splash of fresh lemon juice for 3-4 minutes, or until tender, and then add to the large mixing bowl with the potatoes.
- Cook the ham in a frying pan, over medium heat, stirring occasionally, until golden and crisp on the edges; add them to the large mixing bowl. Fold gently to allow all the flavors to bind. Add the celery, onion, parsley, and pickle to the bowl and fold until fully blended.
- While the pan is still warm, add oil, then whisk in the vinegar, sugar, mustard, salt, and pepper and cook for 30 seconds, stirring and deglazing the pan at the same time so that the brown bits start to color the dressing. Immediately pour the hot dressing over potato salad and toss to coat. Serve warm, or give it up to 24 hours to rest in the fridge before serving cold.