- 6 red potatoes
- 3 large carrots, peeled
- 1/2 onion, chopped
- 1 (15 ounce) can sweet peas, drained
- 1 (8 ounce) package sandwich ham, chopped
- 1/2 cup dill pickle cubes
- 1/2 cup ranch dressing
- salt and ground black pepper to taste
- Place potatoes and carrots in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Hold the potatoes under cold running water to cool. Slide the skins from the potatoes and discard.
- Cut skinned potatoes and carrots into bite-size pieces.
- Mix potatoes, carrots, onion, sweet peas, ham, dill pickle cubes, and ranch dressing in a large bowl. Season with salt and black pepper.
05/20/2018
recipepes.com
Potato Ham Salad, recipe
PT15M
PT1H
5
455 calories
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