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Ingredients
- 12 ounce Red-skinned potatoes (about 3 medium), unpeeled, cut into 1/4" slices
- 1/2 c. Lowfat sour cream, (preferably reduced-fat)
- 3 Tbsp. Coarse-grained Dijon mustard
- 4 ounce Ham, cut into 1/2-inch cubes
- 1/2 c. Minced onion
- 1/2 c. Thinly sliced celery
- 2 med Beefsteak tomatoes, thinly sliced
Directions
- Cook potatoes in medium pot of boiling salted water till just tender, about 6 min. Drain, reserving 2 Tbsp. cooking liquid.
- Whisk cream, mustard and reserved potato cooking liquid in large bowl to blend. Add in potatoes to dressing and toss to coat. Chill till slightly cooled, about 5 min. 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.
- NOTES : Can be prepared in 45 min or possibly less.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 345g | |
| Calories 409 | |
| Calories from Fat 264 | 65% |
| Total Fat 29.82g | 37% |
| Saturated Fat 15.18g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 140mg | 47% |
| Sodium 1503mg | 63% |
| Potassium 693mg | 20% |
| Total Carbs 12.15g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 7.9g | 5% |
| Protein 23.26g | 37% |
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