| 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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