Herbed Walnut Potato Salad

Total Time

40 Mins




Brunch Dinner Lunch


This flavorful salad with toasted walnuts is perfect for a summer picnic or as a side dish.


  • 1 1/2 pounds each: Yukon Gold and red potatoes, small
  • 1 cup ham cubes (about 8 ounces), small
  • 1 cup red bell pepper, 1/2-inch dices
  • 3/4 cup green onions, sliced
  • 1 cup California walnuts, toasted, coarsely chopped
  • 2 tablespoons basil, fresh, snipped
  • 1/4 cup extra virgin olive oil
  • 1/4 cup white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon sea salt or to taste
  • Black pepper, freshly ground, to taste


  1. Quarter potatoes and place in a large saucepan fitted with a steamer basket. Steam for 20 to 25 minutes or until potatoes are tender when pierced with a sharp knife; set aside to cool.
  2. Spray a small skillet with nonstick cooking spray. Add ham; cook over medium-high heat for 5 minutes until lightly brown, stirring frequently. Add to bowl with potatoes, bell peppers and green onions.
  3. Whisk together dressing ingredients and drizzle over salad. Lightly toss to coat potatoes with dressing, then cover and refrigerate until ready to serve (at least 1 hour). Just before serving, stir in walnuts and basil.

Note: Salad may be prepared a day in advance, but add the walnuts and basil just before serving for the best flavor and texture.


  • Calories: 338 cal
  • Total Fat: 19 g
  • Polyunsaturated Fat: 8 g
  • Cholesterol: 16 mg
  • Sodium: 367 mg
  • Carbohydrates: 32 g
  • Dietary Fiber: 5 g
  • Protein: 12 g
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