Chunky German Potato and Ham Salad with Asparagus

Chunky German Potato and Ham Salad with Asparagus

Chunky German Potato and Ham Salad with Asparagus

Chunky German Potato and Ham Salad with AsparagusMy Chunky German Potato and Ham Salad with Asparagus is a delightful warm potato entrée or perfect side dish to your next grill! This potato salad is a winning choice for summer
potlucks or any season!  I use baked naturally cured ham slices from our local CSA farm along with chunks of organic potatoes and vegetables to bring this dish to the next level of healthy choices; organic asparagus is the secret vegetable ingredient that makes my Chunky German Potato and Ham Salad with Asparagus so special! A warm dressing made from previously stored naturally cured bacon drippings and pungent pineapple vinegar gives this potato salad a mild salty yet umami punch! Enjoy my Chunky German Potato and Ham Salad with Asparagus for the holidays all year long!

2-3 lbs organic yellow and red potatoes, scrubbed but not peeled

1 pound organic asparagus, trimmed

1 slice oven roasted naturally cured ham or left over holiday ham, cubed about 1 cup

3 stalks organic celery, sliced 

1 organic shallot, finely minced

2 organic red baby bell peppers, sliced

1/2 bunch organic flat leaf parsley, roughly chopped 

1/4 bunch organic cilantro, roughly chopped 

4 tablespoons of reserved(previously stored) naturally cured bacon drippings

3 tablespoons extra virgin olive oil

1/2 cup pineapple or raw cider vinegar 

2 tablespoons organic cane sugar

1&1/2 teaspoons or course brown mustard

Dash of Himalayan salt

1/2 teaspoons course ground pepper 

Preheat oven to 375 degrees Fahrenheit 

Place the ham slice in a cast iron skillet, season with thyme and tarragon and bake for 30 minutes, let cool and cube (alternatively use 1 cup of cubed leftover holiday ham)

In the meantime boil potatoes in a large pot until fork tender, drain and let cool on a cutting board, thickly slice 

Boil asparagus in salted water for about 3 minutes, transfer to ice water, slice into one inch pieces

In a small bowl mix together the vinegar, sugar, mustard, salt and pepper and set aside

In a large mixing bowl combine celery, shallot, bell pepper, parsley and cilantro 

Add the potatoes, asparagus and ham

Heat the cast iron skillet to medium high then add the bacon drippings and oil, scrape up any bits of ham then add the set aside vinegar mixture, cook  and stir for about 1 minute. Remove from heat and add the sauce to the large bowl with the potato ham mixture. Mix thoroughly 

Transfer warm potato salad to a serving dish and Enjoy!

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