Recipe - Country Ham And Potato Salad

12 ounce Redskinned potatoes (about
3 medium); unpeeled, cut
into 1/4" slices
One half cup Sour cream; (preferably
reducedfat)
3 tablespoon Coarsegrained Dijon mustard
4 ounce Ham; cut into 1/2inch cubes
One half cup Chopped onion
One half cup Thinly cut or sliced up celery
2 md Beefsteak tomatoes; thinly
cut or sliced up

Cook potatoes in medium pot of boiling salted water until just tender,
about 6 minutes. Drain, reserving 2 tablespoons cooking liquid.

Whisk cream, mustard and reserved potato cooking liquid in large bowl to
blend. Add potatoes to dressing and toss to coat. Refrigerate until
slightly cooled, about 5 minutes. Mix ham, onion and celery into salad.
Season salad to taste with salt and pepper.

Arrange tomato slices on plates. Spoon salad atop tomatoes.

Makes 2 servings.

Bon Appétit August 1997

NOTES : Can be prepared in 45 minutes or less.
Posted to MCRecipe Digest by shade liveoak@polaris.net on Apr 5, 1998