Tuesday, June 18 2013, 11:48 AM MDT
Easter Potato Salad with Ham
As Aired on March 29, 2013
Recipe Courtesy Chef Bryan Woolley
12 eggs, hard boiled
6-8 potatoes cooked and diced
3 carrots peeled and diced
1 cup fresh or frozen peas
2 tbsp freshly chopped parsley
½ cup chopped green onions
2 cups diced ham
1 cup mayonnaise
salt and freshly cracked pepper
1.) Hard boil eggs, cool and peel. Set aside until ready to use.
2.) Cook potatoes and carrots to tender.
3.) Once the potatoes and carrots are cooked, drain and allow to cool.
4.) Coarsely chop eggs.
5.) In a large bowl combine chopped eggs, potatoes, carrots, peas, green onions, diced ham and mayonnaise.
6.) Gently mix together and add salt and pepper to taste.
7.) Refrigerate until service.
(Copyright 2013 Sinclair Broadcasting Group.)