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Mustard, Potato, Veggie & Ham 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

How to make

  1. STEP 1

    Combine all dressing ingredients in bowl. Set aside.

  2. 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.

  3. 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.

  4. 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.

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