Ingredients
- Russet Potatoes 1 lb, scrubbed
- Carrot small diced, 1/3 cup
- Frozen Peas 1/3 cup
- Apple peeled & small diced, ½ cup
- Ham small diced, ½ cup
- Fine Sea Salt ½ tsp, more to taste
- Mayonnaise ¼ cup
- Whole Milk 2 Tbs
- White Vinegar 2 tsp
- Sugar ½ tsp
Cook It
- Add the whole potatoes to a medium pot and cover with water. Place over high heat, cover, and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are fork-tender, 15 to 20 minutes for medium potatoes and 25 to 30 minutes for larger potatoes. Prepare a bowl of ice water, then use a slotted spoon to transfer the cooked potatoes to the ice bath (you’ll need the cooking water again in the next step).
- Bring the pot of potato-cooking water to a boil once again. Add the carrot and cook for 1 minute. Add the peas and cook for an additional 20 to 30 seconds, until the peas are bright green. Remove the carrot and peas using a strainer, and transfer to the ice bath also. Pour the potato, carrot and peas through a colander to drain thoroughly. Let cool.
- Peel the potatoes, then dice them into ½ inch cubes. Place the potatoes, carrots, and peas into a large bowl and add the apple and ham. Season with a pinch of salt and toss to distribute.
- In a small bowl, whisk together the mayonnaise, milk, vinegar, sugar, and the ½ tsp salt to make the dressing. Add the dressing to the potato mixture and toss until thoroughly combined. Check the seasoning and add salt to taste, if needed. Serve cold or at room temperature.
