Salad: United States – Virginia (Southern United States) – Virginia Country Ham and Potato Salad

Serving Size: 6

Approximate Time

Prep 25 min

Cook 18 min

Additional 1 hr 15 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) Virginia country ham, diced (approx. 1 1/4 cups)
- 4 large eggs, hard-boiled and chopped (approx. 6 oz / 170 g total)
- 1 cup (240 ml) mayonnaise (preferably a Southern-style mayo such as Duke's)
- 2 tbsp (30 ml) yellow mustard
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (30 g) sweet pickle relish
- 1 cup (120 g) celery, finely chopped
- 1/2 cup (75 g) red onion, finely chopped
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 2 tbsp (30 ml) reserved ham drippings or neutral oil (optional, see instructions)
- 1 tsp (4 g) granulated sugar
- 1 tsp (2 g) celery seed
- 1/2 tsp (1 g) freshly ground black pepper
- Kosher salt, 1/8 tsp (0.5 g), plus more only if needed (the ham contributes significant salt)
- Optional garnish: paprika or additional chopped parsley

Instructions

Short Description:
A creamy Southern-style potato salad studded with salty, aged Virginia country ham and classic mix-ins—eggs, celery, and sweet pickle relish—finished with a tangy mustard-vinegar dressing. Served chilled as a picnic or Sunday-supper salad.

Regional Notes:
This Virginia version uses salt-cured, aged Virginia country ham (not ordinary deli ham), which provides a pronounced savory-salty note and smoky depth that distinguishes it from other regional potato salads. Typical Southern mayonnaise-based dressings are kept balanced and salt is minimized because of the ham; some recipes crisp the ham and use a small amount of the ham drippings for extra flavor.

1. Place the peeled, cubed potatoes in a large pot and cover with cold water by about 1 inch. Add a pinch of salt (about 1/8 tsp / 0.5 g). Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender but not falling apart, about 10–12 minutes. Drain and set aside to cool slightly.
2. While the potatoes cook, crisp the diced Virginia country ham in a small skillet over medium heat until the edges brown and some fat renders, 4–6 minutes. Transfer the ham to a paper-towel-lined plate to drain and reserve about 1 tbsp (15 ml) of the drippings from the skillet (use only if desired for dressing; otherwise use neutral oil).
3. In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sweet pickle relish, granulated sugar, celery seed, black pepper, and the reserved ham drippings or 1 tbsp (15 ml) neutral oil if using. Taste and do not add extra salt unless absolutely necessary because the ham is salty.
4. Add the warm (not piping hot) drained potatoes to the dressing and gently fold to coat. The warm potatoes will absorb flavor better. Allow to cool for 10–15 minutes.
5. Fold in the chopped hard-boiled eggs, crisped ham, chopped celery, chopped red onion, and chopped parsley until evenly combined. Adjust seasoning: add more black pepper or at most a tiny pinch of salt only if needed.
6. Transfer the salad to a covered container or serving bowl and chill for at least 1 hour (up to overnight) to let flavors meld. If the dressing firms after chilling, stir gently and add a splash of milk or a teaspoon of vinegar to loosen before serving.
7. Just before serving, garnish with a sprinkle of paprika or additional chopped parsley if desired. Serve cold or at cool-room temperature as a salad course alongside barbecue or Sunday supper fare.