Honey Baked Ham Potato Salad Recipe: Sweet and Savory Creamy Twist

This potato salad offers a creamy twist that perfectly complements sweet honey baked ham. I developed this dish after realizing most potato salads couldn’t stand up to the bold flavors of glazed ham.

The secret is balancing the dressing with a touch of mustard and apple cider vinegar. This cuts through the richness while letting the ham’s sweetness shine. Every bite delivers that ideal contrast of flavors and textures.

You’ll get tender potatoes coated in a velvety dressing, studded with crisp vegetables and chunks of that irresistible ham. It’s the kind of side dish that steals the show at any gathering.

Serve it warm or chilled—both versions work beautifully. Here’s how to make it right.

Ingredients for Honey Baked Ham Potato Salad

Pantry staples plus a few fresh picks create this crowd-pleasing side.

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The ham is the star here. Honey baked ham from the deli works best—pre-sliced thick-cut saves time. Yukon Golds are my go-to potato (buttery, holds shape). Whole Foods or Costco have great pre-cooked ham options if you’re short on time. Look for ham with visible glaze—it adds that sweet contrast the dish needs.

No honey baked ham? Regular baked ham with a drizzle of honey gets you close. Swap Yukon Golds for red potatoes if that’s what’s in your bin. Dijon instead of yellow mustard adds depth. Fresh out of dill? Parsley works in a pinch, but dill’s the classic pairing with ham. If you skip the eggs, add extra celery for crunch.

This keeps 3-4 days in the fridge, but honestly it’s best the day it’s made. Store in an airtight container (don’t let it sit out too long). The dressing thickens as it chills, so stir in a splash of milk if it’s too thick after storage.

Step-by-Step Instructions for Honey Baked Ham Potato Salad

Here’s the method I rely on for creamy, flavorful potato salad with the perfect balance of sweet and savory.

Step 1: Cook and Cool the Yukon Gold Potatoes

Place the 3 lb Yukon Gold Potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to medium and cook for 12-15 minutes until the potatoes are fork-tender but still hold their shape.

Drain immediately and rinse under cold water to stop the cooking process. I let them cool for 10 minutes before peeling and cubing into 1-inch pieces. This prevents them from turning mushy when mixed with the dressing. The slightly warm potatoes will absorb the flavors better than completely cold ones.

Step 2: Prepare and Combine the Vegetables and Ham

In a large bowl, combine the cubed potatoes with the 2 cups Honey Baked Ham, 1 cup Celery, 0.5 cup Red Onion, and 4 whole Hard-Boiled Eggs (peeled and chopped). The ham adds a sweet, smoky depth that pairs beautifully with the creaminess of the potatoes.

Gently fold everything together—you want to keep the pieces intact for a satisfying texture in every bite. I use a silicone spatula for this to avoid breaking the potatoes. The celery and onion add a fresh crunch that balances the richness of the other ingredients.

Step 3: Whisk Together the Creamy Dressing

In a separate bowl, whisk together the 1.5 cups Mayonnaise, 0.5 cup Sour Cream, 2 tbsp Yellow Mustard, 2 tbsp Apple Cider Vinegar, 0.25 cup Sweet Pickle Relish, 1 tsp Salt, and 0.5 tsp Black Pepper until smooth.

The vinegar brightens the dressing and cuts through the richness, while the relish adds a subtle sweetness that complements the ham. I always taste and adjust the seasoning here—sometimes a pinch more salt or pepper is needed depending on your preferences.

Step 4: Fold in Dressing and Dill

Pour the dressing over the potato mixture and gently fold until everything is evenly coated. Add the 2 tbsp Fresh Dill and fold once more to distribute. The dill adds a fresh, herby note that ties all the flavors together.

Let the salad sit for at least 30 minutes before serving to allow the flavors to meld. If you’re making this ahead, cover and refrigerate for up to 2 days—the flavors only get better with time. Stir before serving to redistribute the dressing.

Perfect Pairings for These Flavors

Beverage Pairings

For a classic touch, serve this with sweet iced tea—the slight bitterness balances the sweetness of the ham. I brew Luzianne tea bags with 1 cup sugar per gallon for that perfect Southern sweetness. It’s a crowd-pleaser at my Boston gatherings. 🍹

Bread Options

Warm buttermilk biscuits from Pillsbury or homemade are ideal for soaking up any extra dressing. For a lighter option, try honey wheat rolls—their subtle sweetness complements the ham beautifully.

Fresh Sides

A simple green salad with balsamic vinaigrette cuts through the richness. I toss 5 oz spring mix with 2 tbsp olive oil and 1 tbsp balsamic. The acidity refreshes your palate between bites.

Vegetable Pairings

Steamed asparagus with a squeeze of lemon adds a bright, fresh contrast. Roast 1 lb asparagus at 400°F for 12-15 minutes for a hands-off option. The charred tips add a nice textural element.

Dessert Ideas

End with peach cobbler or apple crisp to stay in the comfort food theme. The warm, fruity desserts pair naturally with the savory-sweet profile of this dish. I often make mine with canned peaches for convenience.

Frequently Asked Questions