Here’s a hearty salad from My Great Recipes that is served at room temperature.
Waxy new potato cubes, ham
Good served with sour dough rye rolls and chilled white wine, if desired. For a heartier meal, sliced tongue and turkey can also be served.
By quartering the potatoes, cooking time is shortened to 20 to 25 minutes, saving time and energy costs. When boiling potatoes in water, add a pinch of sugar instead of salt to heighten flavor and retain vitamin C.
Salads and Their Dressings, Section 2, Card 102
Parmesan Potato Ham Salad
- 4 large boiling potatoes
- 1 10- ounce can condensed consomme
- 1 clove garlic whole
- 1 cup ham diced
- 1/4 cup green onion sliced
- 1/2 cup parmesan freshly grated
- 1/4 cup parsley chopped
- 3 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon dijon-style mustard
- 1/4 teaspoon salt optional
Pare potatoes and quarter. Cook in consomme with garlic until just tender. Drain, reserving broth for soup or gravy.
Dice potatoes. Add ham and green onion.
Combine dressing ingredients. Drizzle over potatoes, tossing gently. Sprinkle with cheese and parsley. Serve at room temperature.