Idaho potato ham-cheese salad supreme
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Vegetable oil |
| ¼ | cup | White wine vinegar |
| ¼ | cup | Chopped fresh parsley |
| 2 | tablespoons | Dijon-style mustard |
| 2 | tablespoons | Minced fresh shallots |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 3 | Fresh Idaho potatoes, baked | |
| ¼ | cup | Coarsely chopped walnuts |
| 1 | teaspoon | Butter or margarine Lettuce leaves |
| ½ | pounds | Cooked ham, cut into julienne strips |
| ¼ | pounds | Swiss cheese, shredded |
Directions
In jar with tight-fitting lid combine first seven ingredients. Cover; shake until thoroughly combined. cut potatoes into l-inch pieces; arrange in shallow dish. Pour 1/? cup of the dressing over the potatoes, stirring gently to coat well. Set aside 30 minutes or until potatoes have absorbed most of the dressing. In 10-ounce microwave safe custard cup place walnuts and butter. Cook on High 1 to 2 minutes or until lightly toasted, stirring once. To serve; line platter with lettuce. Arrange potatoes on lettuce . Toss remaining dressing with ham and cheese. Spoon over potatoes; sprinkle with walnuts. Makes 4 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994