Hot Ham and Potato Salad
submitted by Mrs. T2 lb. red potatoes, scrubbed and cut in 1-inch cubes
8 ounces smoked ham steak, cut in 1/2-inch cubes
1/2 cup thinly sliced celery
1/2 cup chopped onion
3 Tblsp. cider vinegar
1 Tblsp. honey
2 tsp. coarse-grained mustard (I often use the Dijon pub-style with mustard seeds)
1/3 to 1/2 cup mayonnaise (light works fine)
1/4 tsp. pepper
1/4 tsp. salt
1/4 tsp. Tabasco sauce
Chopped parsley to taste
Hard-boiled eggs, peeled and quartered (optional)
Plum tomatoes, quartered (optional)
Place potatoes in saucepan; cover with lightly salted water. Bring to boil, cover, lower heat, and simmer until just tender, about 15 minutes.
Meanwhile, cook ham in a large skillet over medium heat, stirring occasionally, about 5 minutes or until lightly browned. Remove ham to a large bowl, using a slotted spoon. Add celery and onion to the bowl.
Pour vinegar into warm skillet, stirring to dissolve browned bits in bottom of pan. Stir in honey and mustard. Slowly whisk in mayo. Add salt, pepper, and Tabasco.
Drain cooked potatoes and, while still warm, add to mixing bowl. Pour dressing over potatoes. Toss gently to combine, then sprinkle on the chopped parsley. Serve salad in a shallow bowl (or even in the skillet) encircled with egg and tomato quarters (sprinkled with salt & pepper) if desired. Serve warm. Yield : 4 servings.
posted by Unknown @ 9:39 PM
0 Comments:
Post a Comment
<< Home