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

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