Country Ham and Potato Salad


  • 2 medium-size beefsteak tomatoes, thinly sliced
  • ½ cup thinly sliced celery
  • ½ cup chopped onion
  • 4 ounces ham, cut into ½-inch cubes
  • 3 tablespoons coarse-grained Dijon mustard
  • ½ cup sour cream (preferably reduced-fat)
  • 12 ounces red-skinned potatoes (about 3 medium), unpeeled, cut into ¼-inch-thick slices

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 coole...

View full recipe at SpringPad


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