Yield: 1 servings
Measure | 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 \N | 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 |
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