Ham Salad is one of our favorite lunches for when we are on-the-go. It is a simple combination of ham lunch meat with cheese, pickles, celery, and mayo, and it can be enjoyed on its own, on a sandwich, with crackers, or with chips. Ham Salad is quick and easy to make, stores well in the fridge, and can be packed up to take along on hikes, field trips, and park days.
Ham Salad
Serves 4-5
one 7-ounce package of nitrate-free Black Forest Ham (we use Applegate Farms brand)
1 fermented dill pickle (such as Bubbie's brand)
2 celery stalks
4 ounces cheddar cheese, preferably organic or non-GMO
1/3 to 1/2 cup mayonnaise (we love Sir Kensington's mayo and its wholesome ingredient list)
1/2 tsp pepper
Chop the ham, pickle, and celery into small pieces. For me, the easiest way to do this is to first cut them into long strips, and then chop the strips into bits.
Shred the cheese using a box grater.
Combine the ham, pickle, celery, and cheddar in a large bowl.
Add the mayonnaise. If the ham salad is going to be eaten on it's own, use only 1/3 cup of mayo. If it will be served on a sandwich, use 1/2 cup of mayo.
Sprinkle with the pepper. Use a large spoon to stir it all together.
Serve and enjoy! We love to have ham salad with rice crackers, grain-free crackers, potato chips, or on sourdough toast.
When packing ham salad to-go, 1-cup glass containers work perfectly to hold one serving. I pack along a small ice pack to make sure the ham salad doesn't get too warm in our lunch box.
This post is part of Weekend Potluck!
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