This is the ham salad I’ve been making since before many of you were born. It’s not the mushy, gloppy stuff from the deli counter; this is chunky, flavorful, and satisfying, perfect on a warm summer day with fresh bread. The secret is in the texture—everything is hand-chopped, not pureed.

Grandma’s Old Fashioned Ham Salad is a cornerstone of American potluck cuisine, born from the practical need to use up Sunday’s baked ham and Monday’s boiled potatoes. Its charm lies in the rustic, chunky texture achieved by dicing everything by hand, which keeps each ingredient distinct. The balance is key: the savory saltiness of the ham, the earthy creaminess of the potato, and the bright tang of the pickle relish all bind together with a simple, rich emulsion of mayo and mustard. For the best results, use a high-quality, full-fat mayonnaise and a good sharp yellow mustard.

Ingredients

• 1.5 lbs (680g) cooked baked ham, diced into 1/4-inch cubes
• 1.5 lbs (680g) Yukon Gold or red potatoes, peeled and diced into 1/2-inch cubes
• 4 large hard-boiled eggs, chopped
• 1/2 cup (120ml) sweet pickle relish, drained
• 1/2 cup (120ml) finely diced onion (about 1 small sweet onion)
• 1/4 cup (60ml) dill pickle relish, drained (optional, for extra tang)
• 1/3 cup (80ml) mayonnaise
• 3 tablespoons yellow mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

1. Place the diced potatoes in a large pot and cover with cold, salted water by 2 inches. Bring to a boil over high heat, then reduce to a gentle simmer. Cook until the potatoes are just fork-tender, about 8-10 minutes. Drain thoroughly in a colander and spread them on a baking sheet to cool completely to room temperature. This step is crucial to prevent a watery salad.
2. While the potatoes cook, place the diced ham in a large, wide mixing bowl. Add the drained sweet pickle relish, diced onion, and (if using) dill pickle relish. Toss gently to combine.
3. In a small bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, salt, and pepper until smooth and fully emulsified.
4. Once the potatoes are completely cool, add them to the bowl with the ham. Add the chopped hard-boiled eggs. Pour the dressing over the mixture.
5. Using a large spoon or silicone spatula, fold everything together gently until all the ingredients are evenly coated. Be careful not to overmix and break up the potatoes.
6. Taste and adjust seasoning. You may need an extra pinch of salt or a splash more vinegar for brightness. Cover the bowl tightly with plastic wrap.
7. Refrigerate for at least 1 hour, or up to 24 hours, to allow the flavors to meld. Stir gently before serving. Garnish with fresh parsley if desired.