Country ham and potato salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Red-skinned potatoes (about 3 medium); unpeeled, cut into 1/4\" slices |
| ½ | cup | Sour cream; (preferably reduced-fat) |
| 3 | tablespoons | Coarse-grained Dijon mustard |
| 4 | ounces | Ham; cut into 1/2-inch cubes |
| ½ | cup | Chopped onion |
| ½ | cup | Thinly sliced celery |
| 2 | mediums | Beefsteak tomatoes; thinly sliced |
Directions
Cook potatoes in medium pot of boiling salted water until just tender, about 6 minutes. Drain, reserving 2 tablespoons cooking liquid.
Whisk cream, mustard and reserved potato cooking liquid in large bowl to blend. Add potatoes to dressing and toss to coat. Refrigerate until slightly cooled, about 5 minutes. Mix ham, onion and celery into salad.
Season salad to taste with salt and pepper.
Arrange tomato slices on plates. Spoon salad atop tomatoes.
Makes 2 servings.
Bon Appétit August 1997
NOTES : Can be prepared in 45 minutes or less.
Posted to MC-Recipe Digest by shade <liveoak@...> on Apr 5, 1998