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Cabbage & Ham Potato Salad

  • 6 c. Cabbage – shredded
  • 1 c. Carrots – shredded
  • 6 Potatoes – medium, cooked, peeled and cubed
  • 2 c. Ham – cooked and diced
  • 1 Onion – medium, chopped
  • 1 c. Mayonnaise
  • 2 T. Vinegar
  • 1/4 tsp. Garlic Powder
  • 1 1/2 tsp. Black Pepper
  • 1 tsp. Salt

Serves 12-15

Combine cabbage and carrots; set aside. Combine potatoes and ham; set aside. In a large bowl, combine onion, mayonnaise, vinegar, garlic powder, black pepper and salt. Add potatoes and ham and toss gently. In a large serving bowl, put 2 cups of the cabbage mixture on the bottom then 1/2 of the potato mixture. Put 2 cups of cabbage mixture then the other half of the potato mixture. Put rest of cabbage mixture on top. If desired, garnish with parsley flakes and/or cherry tomatoes. Salad may also be served in individual serving dishes.

Recipe by: Bonnie Mortimer, Mount Pleasant

Finalist – Broccoli/Cabbage/Cauliflower

2009 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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