Friday, November 16, 2012

Lazarus' Ham Potato Salad

I can remember what a treat is was when my grandma took Kym and I downtown Columbus to get our hair cut, if needed, do a bit of shopping, and then stop at the Colonial Room in Lazarus for lunch. I can also remember going with aunt Pam and the two oldest boys.
Lazarus was always willing to share many of its recipes with readers in the Food Section of the Dispatch, besides publishing their own cook books which they sold in their stores.
No, it isn't summer anymore, but potato salad can be enjoyed anytime of the year. This is a nice basic recipe with the addition of meat that adds a heartiness to the salad. It is also a great way to use up some leftover ham from the upcoming holidays.
And it is a reminder of a wonderful place that we kids used to love to go visit whenever we took the bus downtown with our grandma.

Lazarus' Ham Potato Salad

5 cups diced potatoes*
2 1/2 cups diced ham
2 1/2 cups diced celery
3 hard-boiled eggs, diced*
2 cups mayonnaise*
2 Tbls Dijon mustard
1/4 tsp black pepper

Cook potatoes till fork tender; drain and cool. Transfer to a large bowl once cooled.
Add ham, celery and eggs to the potatoes and toss.
In a small bowl, combine the mayonnaise, mustard, and pepper together, then add to the potatoes and blend well to coat. Let chill for a couple of hours before serving. Makes about 12 servings.

*Red potatoes work best. You can choose to peel or not peel red potatoes for added color and
*Try making your own mayonnaise for a homemade taste.
*Farm-fresh eggs are best.


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