Mustard, Potato, Veggie & Ham Salad

Mustard, Potato, Veggie & Ham Salad
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This chunky ham and vegetable salad with savory, mustard-scented dressing makes this recipe a perfect picnic salad.
10 min
Prep Time
2:30
Total Time
4 servings

Ingredients

Dressing

3/4 cup
sour cream
1/3 cup
coleslaw dressing
2 tablespoons
Dijon-style mustard

Salad

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, if desired
1/2 teaspoon
coarse ground pepper

Directions

  1. Combine all dressing ingredients in bowl. Set aside.
  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.
  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.
  4. Place lettuce leaves onto salad plates, if desired. Spoon salad onto plates. Sprinkle with pepper.

Recipe Tips

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
Cholesterol
65mg
Carbohydrates
35g
Protein
16g
Fat
19g
Sodium
1230mg
Dietary Fiber
6g

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