Jul 03 2008
Ham and Cheese Potato Salad Recipe
Perfect for a picnic, and definitely for as a leftover ham recipe, this potato salad recipe is totally different than most. It’s so good and even the kids love the flavor.
Ham and Cheese Potato Salad
3 lbs. red potatoes
1 c. mayo
1/2 c. sour cream
2 Tbs. dijon mustard
1 tsp. celery seed
1/2 tsp. salt
1/4 tsp. pepper
8 oz. Montery Jack Cheese, cubed (you can substitute American or cheddar and it tastes great too!)
2 c. diced, cooked ham
3/4 c. fresh tomatoes, chopped
1/4 c. green onions, chopped or sliced
1/4 c. fresh parsley, minced
In a large pot, cover potatoes with water and bring to a boil. Reduce the heat and cook for approximately 20 minutes (or until they are tender). Drain the water. In a large bowl, combine the mayo, sour cream, mustard, celery seed, salt and pepper. Mix thoroughly. Set aside.
Cut the potatoes into small cubes. Dump into the mayo mixture and toss them to coat. Add the cheese cubes and ham and toss to coat. Next add the tomatoes, green onions and parsley, again toss to coat. Refrigerate covered for 2 hours, serve chilled.
