Hamfixin’ Potato Salad

I decided to take an evening and try an new recipe for Hamfixin’s to share with the group Monday, June 20th, at 7 PM on the 146.880 repeater.  Try making it yourself, and let’s compare notes during the net.

New Potato Salad with Cucumber and Jalapeño

  • 1 ½ lb. red or multicolor tiny new potatoes
  • 1 – 6 oz. carton plain low-fat Greek yogurt
  • 2 Tbsp. white balsamic vinegar
  • 1 Tbsp. yellow mustard
  • 1 Tbsp. honey
  • 1 Tbsp. snipped fresh dill
  • ½ tsp. salt
  • 1/8 tsp. black pepper
  • 2 cups chopped, seeded cucumber
  • ¾ cup chopped red onion
  • ¼ cup chopped or sliced jalapeno pepper
  • 2 hard cooked eggs, chopped
  • Fresh dill (optional)
  1. Halve any large potatoes. In a large saucepan cook potatoes in enough boiling water to cover 12 to 15 minutes or just until tender. Drain well. Cool potatoes; cut into halves or quarters.
  2. In a large bowl combine the next seven ingredients (through black pepper). Stir in the next three ingredients (through jalapeno pepper). Add the cooked potatoes and eggs; gently toss to coat. Cover. Chill 2 to 4 hours. Toss before serving. If desired, top with additional dill. Serve with a slotted spoon.

Try this recipe.  It was easy to make and give us your feedback during the Hamfixin’ Net on Monday evening.


Randy KE5JIT

One thought on “Hamfixin’ Potato Salad

  1. I decided to chop the jalapeño instead of being sliced.
    Will let you know how it taste, after it has had time to chill.


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