Pork Mutton Veal, Salads and Dressings

HAM AND CHEESE POTATO SALAD

  • 2 1/2 to 3 pounds Red Potatoes
  • 1 cup Mayonnaise
  • 1/2 cup Sour cream
  • 2 tablespoons Dijon mustard
  • 1 teaspoon Celery seed
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 8 ounces Cheddar Cheese, cubed
  • 8 ounces Monterey Jack cheese, cubed
  • 2 cups Ham, cooked and cubed
  • 3/4 cup Tomatoes, fresh, chopped
  • 1/4 cup Green Onions, sliced
  • 4 tablespoons Parsley, dried

    • In a saucepan, cook potatoes in boiling salted water until tender; drain and cool. Meanwhile, in a large salad bowl, combine mayonnaise, sour cream, mustard, celery seed, salt and pepper; mix well. Cut potatoes into cubes. Add to mayonnaise mixture and toss to coat. Add remaining ingredients; mix well. Cover and refrigerate for at least 2 hours. Makes 16-20 servings.

    Source: Taste of Home

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cindy Dunn of Milford, NH. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!