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Potato Salad with Cubed Ham & Dijon Mustard

  • 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 Monterey Jack cheese, cubed
  • 2 cups diced fully cooked ham
  • 3/4 cup chopped fresh tomatoes
  • 1/4 cup sliced green onions
  • 1/4 cup minced fresh parsley

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 to 20 minutes or until tender. Drain.

Meanwhile, in a large salad bowl, combine mayonnaise, sour cream, mustard, celery seed, salt and pepper. Mix well.

Cut potatoes into cubes. Add mayonnaise mixture and toss to coat. Add remaining ingredients; mix well. Cover and refigerate for at least two hours.

Yield: 16-20 servings

  • Larry Kieffner 12pm=6pm

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