This chunky ham and vegetable salad with savory, mustard-scented dressing makes this recipe a perfect picnic salad.
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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
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.
To pack along, place salad in large covered plastic storage container. Keep refrigerated in ice-packed cooler until serving time.