Yield: 6 Servings
Measure | Ingredient |
---|---|
1 cup | Creamed Small-Curd Cottage |
\N \N | Cheese |
1 cup | Dairy Sour Cream |
1 tablespoon | Prepared Mustard |
1 tablespoon | Sugar |
1 teaspoon | Salt |
⅛ teaspoon | Black Pepper |
2 tablespoons | Fresh Parsley; Chopped |
2 pounds | New Potatoes; Cooked Peeled |
\N \N | And Diced |
2 cups | Fully Cooked Ham; Cubed |
½ cup | Green Onions; Sliced |
½ cup | Celery; Finely Chopped |
2 larges | Eggs; Hard Cooked, Chopped |
\N \N | Lettuce Leaves |
\N \N | Paprika |
Combine the cottage cheese, sour cream, mustard, sugar, salt and pepper, and parsley in a salad bowl. Add the potatoes, ham, green onions, celery and eggs. Toss to mix well. Cover and refrigerate for several hours or until well chilled.
TO SERVE:
Arrange the salad on a bed of lettuce and sprinkle with paprika