Ham Salad Recipe
With just a handful of pantry staples, this Ham Salad Recipe pulls together lean protein, crunchy veggies, and a luscious creamy dressing into a no-bake, quick, healthy dish perfect for lunch, an appetizer, or a summery picnic twist.
Ingredients
- 12 ounces cooked ham finely chopped (low-sodium, deli-sliced or leftover holiday ham)
- 1/2 cup plain whole-milk Greek yogurt Fage, Chobani; for creaminess and tang
- 1/4 cup mayonnaise Hellmann’s or Duke’s
- 1 tablespoon Dijon mustard adds a subtle bite
- 1/4 cup dill pickle relish look for sweet or kosher-style
- 1/2 cup celery diced (for crunch; substitute jicama for extra crispness)
- 1/4 cup red onion finely minced (milder than raw white onion)
- 2 tablespoons fresh parsley chopped (or 1 teaspoon dried)
- 1/4 teaspoon garlic powder or 1 small garlic clove, minced
- 1/4 teaspoon black pepper freshly ground
- Pinch salt only if needed—ham can be salty
Instructions
- Combine the yogurt, mayonnaise, and Dijon in a medium bowl. Whisk until completely smooth.
- Stir in the dill pickle relish, garlic powder, and a pinch of salt and pepper. Taste and adjust seasoning.
- Add chopped ham, celery, and red onion to the dressing. Fold gently with a spatula until coated.
- Mix in fresh parsley last to keep the color vibrant. Transfer to a container and chill for at least 30 minutes.
- Give it a final stir before serving. Garnish with a sprig of parsley. Serve on sandwiches, lettuce cups, or crackers.
Notes
Drain excess liquid from ham. Use fresh parsley for better flavor. Customize ingredients to your preference.
Nutrition
Calories: 160kcal
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