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Nancy's Kitchen - Tried and Tested Recipes
Stuffed Eggplant






This potato salad has a nice twist from most potato salads, and one my mother use to like to make for our 4th of July cookouts.

Ham 'N' Cheese Potato Salad

3 lbs. red potatoes, cooked and cooled.
1 cup mayonnaise
1/2 cup dairy sour cream
2 tbsp. Dijon mustard
1 tsp. celery seed
1/2 tsp. salt
1/4 tsp. pepper
8 oz. Cheddar cheese, cubed
8 oz. Monterey Jack cheese, cubed
2 cups cooked ham, cubed
3/4 cup chopped fresh tomatoes
1/4 cup sliced green onions
1/4 cup minced fresh parsley

In large bowl, cube cooked potatoes. In another bowl, mix mayonnaise, sour cream, mustard, celery seed, salt and pepper and stir into potatoes to coat. Mix in remaining ingredients. Cover and refrigerate for at least 2 hours before serving. Makes 16 to 20 servings.
Judy (in Alaska)

http://www.nancyskitchen.com 


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