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Cuban Mojo Ham and Potato Salad

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School Foodservice

Prep Time

30 Mins

Cook Time

30 Mins


Serves 50



Potato Salad

  • Ham, 97% fat-free, cooked, water added, diced, USDA Foods 7 pounds 10 ounces
  • Potatoes, russet, fresh, baked and chilled, ¾-inch dice 10 pounds
  • Red bell peppers, fresh, ½-inch dice 2 pounds 8 ounces
  • Green onions, fresh, sliced ½-inch 10 ounces


  • Orange juice 1 quart ½ cup
  • Olive oil or vegetable oil 1 cup
  • Lime juice, fresh 1 ½ cups
  • Garlic, fresh, minced 2 tablespoons
  • Oregano, dried ¼ cup
  • Cumin, ground ¼ cup
  • Black pepper, ground 2 tablespoons
  • Salt 2 teaspoons

Fruit & Whole Grain

  • Oranges, fresh, 138 count, cut into 6 wedges each 14 pounds 12 ounces
  • Whole grain roll, 2 ounce equivalents grains 50 each


  1. In a large mixing bowl combine the diced ham, diced chilled baked potatoes, red bell peppers, and green onions.
  2. Place the orange juice, oil, lime juice, garlic, oregano, cumin, black pepper, and salt in a blender.
  3. Blend on high until emulsified, about 30 seconds.
  4. Pour the dressing over the ham and potatoes, and mix until combined.
    CCP: Hold cold at 41°F or below.
  5. Serve 1 cup of the Cuban Mojo Ham and Potato Salad into a serving container with 6 orange wedges and a whole grain roll.


Add more Cuban flavor by serving this over rice and add black beans. This dish is best served hot but can also be a great grab and go chilled option as well. View the recipe for the shaker salad option.


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Recipe By: Potatoes USA and Chef Garrett Berdan

Nutrition Facts Per Serving









Vitamin C








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