Easter Leftover Ham and Red Potato Salad with Asparagus
A hearty warm potato salad that transforms Easter leftovers into a standout side dish. Tender red potatoes mingle with crispy ham pieces, fresh asparagus, and crunchy vegetables in a warm pan-deglazed vinaigrette. The hot dressing technique adds depth by capturing the ham's caramelized bits, creating a more complex flavor than traditional cold potato salads. Perfect for spring gatherings or as a satisfying lunch that can be served warm immediately or chilled for later.
Ingredients
- 3 pounds medium red Idaho potatoes, chopped
- ½ pound medium asparagus, trimmed
- 2 cups chopped ham, browned
- 1 cup celery, diced
- 1 cup red onion, chopped
- ½ cup fresh parsley, chopped
- ⅓ cup sweet Gherkin pickles, finely chopped
- 3 tablespoons olive oil
- 7 tablespoons distilled white vinegar
- 2 teaspoons white granulated sugar
- 1 teaspoon whole grain Dijon mustard
- 1 ¼ teaspoons salt
- ½ teaspoon black pepper
- 1 tablespoon unsalted butter
- ½ lemon, juiced
Instructions
- 1
Boil the red potatoes until fork tender
- 2
Snap asparagus at the end and cut in half to create 2 inch pieces
- 3
Pan fry asparagus in butter with lemon juice until tender
- 4
Cook ham in frying pan over medium heat until golden and crisp on edges
- 5
Add ham to bowl with potatoes and asparagus, fold gently
- 6
Add celery, onion, parsley, and pickle to bowl and fold until blended
- 7
Add oil to warm pan, whisk in vinegar, sugar, mustard, salt, and pepper
- 8
Cook dressing for 30 seconds, stirring and deglazing pan
- 9
Pour hot dressing over potato salad and toss to coat
Tips
Use the warm pan after cooking ham to make the dressing - this captures the caramelized bits for extra flavor.
Cut potatoes into uniform pieces so they cook evenly and maintain their shape when tossed.
Serve immediately while warm for best flavor, or chill up to 24 hours for a traditional cold potato salad.
Good to Know
Refrigerate up to 3 days in covered container
Can be made 24 hours ahead and served cold
Serve warm immediately or chilled after resting in refrigerator
Common Mistakes
Drain potatoes thoroughly to prevent watery salad
Don't overcook asparagus to maintain crispness
Pour dressing while hot to properly coat ingredients
Substitutions
FAQ
Can I use leftover baked potatoes instead of boiling fresh ones?
Yes, leftover baked potatoes work well. Cube them and skip the boiling step, adding them directly to the bowl with the asparagus and ham.
What if I don't have Gherkin pickles?
Regular dill pickles work fine, just chop them finely. Sweet relish can substitute but use slightly less due to higher moisture content.
How long will this keep in the refrigerator?
The potato salad keeps well for up to 3 days refrigerated. The flavors actually improve after the first day as they meld together.