Ham and Potato Salad|
Country Ham and Potato Salad
12 oz Red-skinned potatoes (about
-3 medium); unpeeled, cut
-into 1/4" slices
1/2 c Sour cream; (preferably
3 tb Coarse-grained Dijon mustard
4 oz Ham; cut into 1/2-inch cubes
1/2 c Chopped onion
1/2 c Thinly sliced celery
2 md Beefsteak tomatoes; thinly
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 App?tit August 1997
NOTES : Can be prepared in 45 minutes or less.
Posted to MC-Recipe Digest by shade
on Apr 5, 1998