#317 – Ham & Potato Salad & Rhubarb Crunch

Ham & Potato Salad

• 2 lbs. potatoes, peeled and cut into 3/4-inch chunks
• 1 cup mayonnaise
• 2 Tbsp. vinegar
• 1 1/2 tsp. salt
• 1 tsp. sugar
• 1/4 tsp. black pepper
• 1 cup thinly sliced celery
• 1/2 cup chopped onion
• 2 cups fully cooked ham, diced
• 2 hardboiled eggs, chopped
• 2 Tbsp. chopped fresh chives or fresh dill

Cover potatoes with water in a large saucepan; bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly. In a separate bowl, add mayonnaise, vinegar, salt, sugar and pepper in a large bowl, mix until well combined. Add potato chunks, celery, onion, ham, eggs, chives or dill to mayonnaise mixture; toss gently until ingredients are well coated. Refrigerate until ready to serve.

Rhubarb Crunch

Crust:

• 1 cup oatmeal, uncooked
• 1/2 cup butter
• 1 cup brown sugar
• pinch salt
• 1 cup flour

Filling:

• 4 cups diced rhubarb
• Few drops red food coloring
• 1 cup sugar
• 1 tsp. almond flavoring
• 1 cup water
• 1 can cherry pie filling
• 1 Tbsp. cornstarch
• 1/2 cup chopped nuts

Preheat oven to 350 degrees. Mix all crust ingredients together. Press half of crust in bottom of a 9×13-inch greased baking pan. Place diced rhubarb on top of bottom crust. Boil sugar, water and cornstarch together until thick. Add food coloring, almond flavoring and pie filling; stir until combined and spoon over rhubarb. Sprinkle remaining crust over top, then add chopped nuts. Bake for 45 minutes.