Ham & Potato Salad Sandwiches Recipe

These little sandwiches with zingy toppings are super simple to pull together. This classic version originated in a deli in Prague, where they’re a really popular winter party food. —Cara McDonald, Winter Park, Colorado

Yield: 6 Servings

Photo by Taste of Home©

Ingredients:

• 1-1/2 cups deli potato salad
• 6 diagonally cut French bread baguette slices (1/2 inch thick)
• 6 ounces fully cooked ham, thinly sliced
• 6 slices tomato
• 12 dill pickle slices
• 2 hard-cooked eggs, sliced
• 2 slices red onion, separated into rings

 

Directions:
Spread 1/4 cup potato salad on each baguette slice. Layer with ham, tomato, pickle, egg and onion.

Nutritional Facts:
1 open-faced sandwich equals 229 calories, 10 g fat (2 g saturated fat), 96 mg cholesterol, 821 mg sodium, 25 g carbohydrate, 2 g fiber, 12 g protein.
Originally published as Ham & Potato Salad Sandwiches in Taste of Home December 2013

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Shrimp Salad

Yield: 9 Servings

Photo by Taste of Home©

Ingredients:

• 2-1/3 cups uncooked small pasta shells
• 1/3 pound cooked salad shrimp
• 3 celery ribs, chopped
• 1 small onion, chopped
• 4 radishes, halved and sliced
• 4 hard-cooked eggs, chopped
• 1 cup mayonnaise
• 1 tablespoon prepared mustard
• 1-1/2 teaspoons salt
• 1/8 teaspoon pepper

 

Directions:

1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the shrimp, celery, onion, radishes and eggs. In a small bowl, combine mayonnaise, mustard, salt and pepper.
2. Drain pasta and rinse in cold water; add to shrimp mixture. Add dressing mixture; toss to coat.
3. Cover and refrigerate for at least 2 hours.

 

Nutritional Facts:
3/4 cup equals 316 calories, 23 g fat (4 g saturated fat), 134 mg cholesterol, 622 mg sodium, 18 g carbohydrate, 1 g fiber, 9 g protein.

 

 

Originally published as Shrimp Salad in Simple & Delicious June/July 2010, p48