Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Creamed Small-Curd Cottage |
| 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 |
| And Diced | |
| 2 cups | Fully Cooked Ham; Cubed |
| ½ cup | Green Onions; Sliced |
| ½ cup | Celery; Finely Chopped |
| 2 larges | Eggs; Hard Cooked, Chopped |
| Lettuce Leaves | |
| 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini