Mustard, Potato, Veggie & Ham Salad

Mustard, Potato, Veggie & Ham Salad

This chunky ham and vegetable salad with savory, mustard-scented dressing makes this recipe a perfect picnic salad.

10 min. prep time
4 servings
000 Ratings



1/3 cup coleslaw dressing
2 tablespoons Dijon-style mustard


4 cups water
1/2 teaspoon salt
1 1/4 pounds small new red potatoes, quartered
3 cups fresh stir-fry vegetables (broccoli and cauliflower)
1/2 cup matchstick or shredded carrots
1/3 cup sliced green onions
1/4 cup chopped red bell pepper
1/2 pound slice deli ham, cut into 1/2-inch cubes
Lettuce leaves
1/2 teaspoon coarse ground pepper


Combine all dressing ingredients in small bowl. Set aside.

Bring water and salt to full boil in 3-quart saucepan over high heat; add potatoes. Cook 10 minutes; add stir-fry vegetables. Continue cooking until potatoes are fork tender and vegetables are crisply tender (3 to 5 minutes). Rinse with cold water. Drain.

Combine carrots, green onions, bell pepper and ham in large bowl; mix lightly. Add cooked potatoes and vegetables. Pour dressing over top; mix lightly to coat. Cover; refrigerate at least 2 hours to blend flavors.

To serve, spoon salad onto lettuce-lined salad plates. Sprinkle with pepper.

Recipe Tip

To pack along, place salad in large covered plastic storage container. Keep refrigerated in ice-packed cooler until serving time.

Nutrition Facts (1 serving)

Calories: 380

Fat: 19g

Cholesterol: 65mg

Sodium: 1230mg

Carbohydrates: 35g

Dietary Fiber: 6g

Protein: 16g

Recipe #12074©2001Land O'Lakes, Inc.

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