Country Ham and Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Have some carrot sticks, sweet gherkin pickles and buttered dinner rolls with the salad; if the picnic is taking place in the back yard, offer some corn on the cob as well. Oversize oatmeal cookies and watermelon wedges are a great finish. Can be prepared in 45 minutes or less. Ingredients:
12 ounces red-skinned potatoes (about 3 medium), unpeeled, cut into 1/4-inch-thick slices |
1/2 cup sour cream (preferably reduced-fat) |
3 tablespoons coarse-grained dijon mustard |
4 ounces ham, cut into 1/2-inch cubes |
1/2 cup chopped onion |
1/2 cup thinly sliced celery |
2 medium-size beefsteak tomatoes, thinly sliced |
Directions:
1. Cook potatoes in medium pot of boiling salted water until just tender, about 6 minutes. Drain, reserving 2 tablespoons cooking liquid.
2. 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.
3. Arrange tomato slices on plates. Spoon salad atop tomatoes.
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