Potato Salad with Ham Recipe

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This hearty potato salad makes a good hot-weather lunch or light supper for meat-and-potato fans.
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  • 2 pounds red or other boiling-type potatoes
  • 1 teaspoon salt
  • 2 tablespoons vinegar, preferably cider
  • 2 cups diced cooked ham
  • 2 cups sliced celery, or any crisp raw vegetable (carrot, bell pepper, kohlrabi, etc)
  • 1 small onion, thinly sliced then chopped
  • 3 egg yolks - see TIP
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon dry mustard or 2 teaspoons of prepared mustard
  • 1 tablespoon cornstarch or flour - use cornstarch for a gluten free version
  • 1 cup milk
  • 1 tablespoon vinegar
  • 3 tablespoons butter - cut into 6-8 pieces
  • Peel or scrub potatoes and dice into bite sized pieces.
  • In a saucepan, cover potatoes with water, add 1 teaspoon salt and bring to a boil. Boil just until the potatoes are tender (7 - 10 minutes from when the water starts boiling - taste one to test for doneness). As soon as the potatoes are cooked, drain thoroughly and sprinkle with vinegar.
  • Meanwhile for dressing, place egg yolks, salt, sugar and mustard in a saucepan and mix well.
  • Mix the flour or cornstarch with a tablespoon or two from the cup of milk, and stir this into the egg yolk mixture.
  • Whisk in the remaining milk and the vinegar and cook, stirring constantly over medium-low heat, until the mixture is very thick. However, don't let it boil or it will be lumpy.
  • Remove from heat, whisk in the butter and taste for seasoning.
  • Add sugar, salt or vinegar as needed for the taste you prefer. Chill before adding to salad.
  • TIP: The egg whites can be covered and refrigerated for a later use, such as merengues or macaroons.
  • Add celery, onion and ham to the potatoes.
  • When dressing is cool add to the potatoes and chill.
  • Serve cold.
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