This chunky ham and vegetable salad with savory, mustard-scented dressing makes this recipe a perfect picnic salad.
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Dressing
34 cup sour cream
13 cup coleslaw dressing
2 tablespoons Dijon-style mustard
Salad
4 cups water
12 teaspoon salt
1 14 pounds small new red potatoes, quartered
3 cups fresh stir-fry vegetables (broccoli and cauliflower)
12 cup matchstick or shredded carrots
13 cup sliced green onions
14 cup chopped red bell pepper
12 pound slice deli ham, cut into 1/2-inch cubes
Lettuce leaves, if desired
12 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.
