Herbed Walnut Potato Salad

Herbed Walnut Potato Salad

This flavorful salad with toasted walnuts is perfect for a summer picnic or as a side dish.

Ingredients

For the Salad:

  • 1 1/2 pounds each: small Yukon Gold and red potatoes
  • 1 cup small ham cubes (about 8 ounces)
  • 1 cup 1/2 inch diced red bell pepper
  • 3/4 cup sliced green onions
  • 1 cup coarsely chopped walnuts, toasted
  • 2 tablespoons snipped fresh basil

For the Dressing:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon sea salt or to taste
  • Freshly ground black pepper to taste

Directions

  1. 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.
  2. 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.
  3. 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.

*Note: Salad may be prepared a day in advance, but add the walnuts and basil just before serving for the best flavor and texture.