This Old-Fashioned Columbia-Inspired Potato Salad is a slow cooker twist on the iconic 1905 Salad! Tender potatoes soak up a zesty garlic-Worcestershire dressing, mingling with ham, Swiss cheese, and olives. Creamy, tangy, and hearty, it’s a comforting side dish perfect for gatherings or a cozy night in.
Recipe Tips and Tricks
- Potato Choice: Use waxy potatoes like red or Yukon Gold—they hold their shape better in the slow cooker.
- Dress Warm: Stir in the dressing while the potatoes are still warm to soak up max flavor.
- Cheese Melt: Add Swiss cheese at the end for a gooey finish—don’t let it overcook.
- Olive Balance: Rinse olives if they’re too briny to keep the dish from getting overly salty.
- Taste Adjust: Sample the dressing before mixing—tweak Worcestershire or lemon for your perfect tang.
Why You’ll Love This Recipe
You’re going to absolutely cherish this Old-Fashioned Columbia-Inspired Potato Salad—it’s a slow cooker marvel that marries nostalgia with innovation! Imagine the comforting heft of tender potatoes, infused with the bold, tangy dressing that made the Columbia Restaurant’s 1905 Salad a legend, all coming together with almost no effort on your part. You’ll love how the crockpot gently melds the savory ham, nutty Swiss cheese, and briny olives into a creamy, flavor-packed dish that’s both familiar and excitingly unique.
It’s perfect for those days when you want a hearty side without hovering over the stove, or when you’re hosting and need something that wows without stress. The slow cooker does the heavy lifting, leaving you with a potato salad that’s rich, zesty, and downright addictive—think of it as a love letter to Tampa’s culinary heritage, reimagined for your table. Every bite is a warm, satisfying hug, and you’ll find yourself making excuses to whip it up again and again!
Old-Fashioned Columbia House Potato Salad
Zesty, creamy potato salad with ham, Swiss, and olives, slow-cooked—Columbia-inspired comfort!
Ingredients
- 2 lbs red or Yukon Gold potatoes, cut into 1-inch cubes (unpeeled for texture)
- ½ cup baked ham, julienned
- ½ cup shredded Swiss cheese
- ½ cup pimiento-stuffed green olives, sliced
- ½ cup extra virgin olive oil
- ¼ cup white wine vinegar
- 2 tablespoons Worcestershire sauce
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice (freshly squeezed)
- Salt and pepper to taste (about ½ teaspoon each)
- Fresh parsley, chopped (for garnish)
Instructions
- Hey there, let’s whip up an Old-Fashioned Columbia-Inspired Potato Salad that’ll make your slow cooker sing! Start by grabbing your crockpot and tossing in those potato cubes—red or Yukon Golds are perfect, and leaving the skins on adds a rustic vibe.
- Sprinkle the julienned ham over the top, then add half the sliced green olives—those briny little gems are about to work some magic. In a small bowl, whisk together the olive oil, white wine vinegar, Worcestershire sauce, minced garlic, oregano, lemon juice, salt, and pepper until it’s a zesty, golden dressing—give it a taste and tweak if you’re feeling bold!
- Pour this over the potatoes and ham, give it a gentle stir to coat everything, and pop the lid on. Set it to low for 4 hours (or high for 2 if you’re in a hurry), and let it simmer away—your kitchen’s going to smell like a Tampa classic with a twist!
- When it’s done, the potatoes should be tender but still holding their shape—give ‘em a poke to check. Stir in the remaining olives and sprinkle that shredded Swiss cheese over the top—pop the lid back on for 5-10 minutes until it’s melty and irresistible.
- Scoop it into a big serving bowl (or keep it in the crockpot for that cozy vibe), and finish with a handful of chopped parsley for a fresh, green pop. Serve it warm for max comfort, or let it cool if you’re in a picnic mood—either way, grab a spoon and dig into this creamy, tangy goodness. It’s slow-cooked love with a nod to the Columbia’s 1905 legacy!
Notes
- Stir halfway if you can—keeps the flavors even and potatoes from sticking.
- If it’s too saucy, leave the lid off for the last 15 minutes to thicken.
- Great as a side with grilled meats or a Cuban sandwich—hello, Tampa vibes!
Nutrition Information
Yield
8Serving Size
1Amount Per ServingCalories 272Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 12mgSodium 185mgCarbohydrates 26gFiber 3gSugar 2gProtein 7g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Potatoes: Red or Yukon Gold potatoes are ideal—waxy and firm, they hold up in the slow cooker without turning mushy.
- Ham: Baked ham, julienned, adds a smoky, savory bite; deli ham or even turkey can sub in.
- Swiss Cheese: Nutty and melty, it echoes the 1905 Salad—shredded or cubed, it’s your call.
- Green Olives: Pimiento-stuffed Spanish olives bring that signature briny pop—use pitted for ease.
- Olive Oil: Extra virgin gives the dressing a fruity depth—Spanish olive oil nods to the original.
- White Wine Vinegar: Mild and tangy, it balances the richness—apple cider vinegar works too.
- Worcestershire Sauce: The secret umami punch—Lea & Perrins is the Columbia’s choice for authenticity.
- Garlic: Freshly minced for bold flavor—don’t skimp, it’s the backbone of the dressing.
Variations and Substitutions
This potato salad is a playground for creativity! Swap chicken or turkey for ham if you’ve got leftovers, or go meatless with extra olives and cheese for a veggie twist. No Swiss? Try cheddar or provolone for a different cheesy vibe. If green olives aren’t your thing, black olives or capers add a similar salty zing. Can’t find white wine vinegar? Red wine vinegar or even a splash of balsamic shifts the tang in fun ways. Spice it up with a pinch of cayenne or smoked paprika, or cool it down with a dollop of sour cream stirred in at the end. Gluten-free? It’s naturally there—just double-check your Worcestershire sauce. Serve it warm for a cozy feel, or chill it for a classic picnic vibe. This recipe bends to your pantry and whims—make it as bold or mellow as you like!
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days—flavors deepen overnight!
- Freezer: Freeze for up to 2 months; thaw in the fridge, though texture may soften slightly.
- Reheating: Warm gently in the microwave or on the stovetop with a splash of broth—avoid overcooking the cheese.
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