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Hi....
I made this recipe for dinner this past week. It is so hot here in south florida that cold salads are great! This is a yummy meal. We had it as our main dish, but it would be great as a fancied up potato salad for summer picnics.
Enjoy!
hugs,
peg
Ham ‘n Cheese Potato Salad
2-1/2 to 3 pounds red potatoes
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons Dijon mustard
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces Monterey Jack cheese, cubed
2 cups diced fully cooked ham
3/4 cup chopped fresh tomatoes
1/4 cup sliced green onions
1/4 cup minced fresh parsley
Directions
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
Meanwhile, in a large salad bowl, combine mayonnaise, sour cream, mustard, celery seed, salt and pepper; mix well. Cut potatoes into cubes. Add to mayonnaise mixture and toss to coat. Add remaining ingredients; mix well. Cover and refrigerate for at least 2 hours. Yield: 16-20 servings.
Recipe source: ALIA Cooking Corner yahoo group, submitted by Dorie.
I made this recipe for dinner this past week. It is so hot here in south florida that cold salads are great! This is a yummy meal. We had it as our main dish, but it would be great as a fancied up potato salad for summer picnics.
Enjoy!
hugs,
peg
Ham ‘n Cheese Potato Salad
2-1/2 to 3 pounds red potatoes
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons Dijon mustard
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces Monterey Jack cheese, cubed
2 cups diced fully cooked ham
3/4 cup chopped fresh tomatoes
1/4 cup sliced green onions
1/4 cup minced fresh parsley
Directions
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
Meanwhile, in a large salad bowl, combine mayonnaise, sour cream, mustard, celery seed, salt and pepper; mix well. Cut potatoes into cubes. Add to mayonnaise mixture and toss to coat. Add remaining ingredients; mix well. Cover and refrigerate for at least 2 hours. Yield: 16-20 servings.
Recipe source: ALIA Cooking Corner yahoo group, submitted by Dorie.