Potato salad with ham and pickled onions

by Emma on January 24, 2012

in The Packed Lunch,Weekend BBQ

There’s nothing more Aussie than a backyard barbecue. And that’s exactly what I’ll be doing this Australia Day. I’m quite excited to be hosting for the first time in years (as I now actually have a decent sized courtyard!) so you can bet I’ll putting on a great spread of sensational food. Most likely I’ll make way more than is required but it’s better too much than not enough, right? Leftovers for lunch the next day taste just as good, if not better, anyway.

Along with any great barbecue, goes a great salad or two. This one I made up the other day with leftovers that were in my fridge and it turned out to be a fantastic side to my pork and cider sausages. Mmmm.

Please excuse the approximate measurements, as I recall what I actually pulled together. Feel free to experiment and add more or less of the ham, onions or dressing to suit your own tastes.

Potato salad with ham and pickled onions

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Potato salad with ham and pickled onions

1-1.5kg chat potatoes cut in half
200g ham off the bone, chopped finely
200g picked onions, chopped finely
handful of parsley, chopped finely (plus a little extra for serving)

300g smooth ricotta cheese
1 heaped tbsp wholegrain mustard
1-2 anchovies, chopped finely
a decent amount of cracked black pepper
some salt to taste
a drizzle of olive oil

Bring a large saucepan of water to the boil and add the potatoes. Cook until tender. Drain and set aside to cool.

Combine all dressing ingredients and add enough olive oil to create the desired consistency (thick and creamy enough that it sticks and holds to the potato).

When the potato has cooled, add it into a large mixing bowl with the ham, onion parsley and dressing. Combine until all potatoes are covered with the mixture. Scoop into a serving bowl and sprinkle some extra parsley to serve.

So simple, yet so tasty! Enjoy x

What’s your favourite way to serve potatoes for a BBQ?

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