Mustard, Potato, Veggie & Ham Salad
This chunky ham and vegetable salad with savory, mustard-scented dressing makes this recipe a perfect picnic salad.
What is this button?
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Ingredients
Dressing
3
4 cup sour cream1
3 cup coleslaw dressing2 tablespoons Dijon-style mustard
Salad
4 cups water
1
2 teaspoon salt1 1
4 pounds small new red potatoes, quartered3 cups fresh stir-fry vegetables (broccoli and cauliflower)
1
2 cup matchstick or shredded carrots1
3 cup sliced green onions1
4 cup chopped red bell pepper1
2 pound slice deli ham, cut into 1/2-inch cubesLettuce leaves, if desired
1
2 teaspoon coarse ground pepperHow to make
-
STEP 1
Combine all dressing ingredients in bowl. Set aside.
-
STEP 2
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 3-5 minutes or until potatoes are fork tender and vegetables are crisply tender. Rinse with cold water. Drain.
-
STEP 3
Combine carrots, green onions, bell pepper and ham in 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.
-
STEP 4
Place lettuce leaves onto salad plates, if desired. Spoon salad onto plates. Sprinkle with pepper.
Tip #1
To pack along, place salad in large covered plastic storage container. Keep refrigerated in ice-packed cooler until serving time.
And don't forget to tag us @landolakesktchn.