This chunky ham and vegetable salad with savory, mustard-scented dressing makes this recipe a perfect picnic salad.
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3/4 cup sour cream
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, if desired
1/2 teaspoon coarse ground pepper
Combine all dressing ingredients in 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 3-5 minutes or until potatoes are fork tender and vegetables are crisply tender. Rinse with cold water. Drain.
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.
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.
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