posted by SandyOH 04-09-102 7:58 AM
Honey Mustard Ham and Potato Salad
3/4 pound fully cooked lean sliced ham, cut 1/8 to 1/4-inch thick
3/4 pound small red potatoes, unpeeled
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/8 teaspoon pepper
1-1/2 tablespoons vegetable oil
1/4 pound snow peas, strings removed
1/4 cup chopped red onion
Bibb or Boston lettuce leaves for garnish
Cut ham into bite-size strips; set aside. Cut potatoes into quarters. Cook potatoes in boiling water in a large skillet until tender, about 10 minutes.
Meanwhile, whisk together vinegar, mustard, honey, and pepper. Add oil gradually, whisking until well blended. Set dressing aside.
Add snow peas to the skillet with the potatoes; cook 2 minutes or until crisp-tender. Drain vegetables. Add ham, onion and dressing to vegetables in the skillet; toss gently. Transfer to a large bowl. Cover and refrigerate 1 to 2 hours. Serve on lettuce leaves, if desired.
Makes 4 servings