| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Meats | Ham, Salad | 1 | Servings | |
INGREDIENTS
| 12 | oz | Red-skinned potatoes (about 3 medium); unpeeled, cut into 1/4" slices |
| 1/2 | c | Sour cream; (preferably reduced-fat) |
| 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 sliced |
INSTRUCTIONS
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@polaris.net> on Apr 5, 1998
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