POTATO AND HAM SALAD IS THE PERFECT TWIST TO YOUR NORMAL POTATO SALAD
1.5 lbs Chilean Splash Little Potatoes
1 C. mayonnaise
1/2 C. sour cream
1/4 C. chicken broth
3 Tbsp. dijon mustard
1 Tsp. celery seed
1/2 Tsp. salt
1/4 Tsp. pepper
2 C. cubed fully cooked ham
1 8 Oz. block Monterey Jack cheese, cubed
1 C. chopped tomato
1/4 C. sliced green onions
HOW TO MAKE:
1-Slice Little Potatoes in half, place them in a large saucepan and cover with water. Bring to a boil.
2-Reduce heat and cook for an additional 10-15 minutes until fork tender. Drain well.
3-Meanwhile, in a large bowl, whisk together the mayonnaise, sour cream, chicken broth, dijon mustard, celery seed, salt and pepper.
4-Add cooked Little Potatoes to mayonnaise mixture and stir well.
5-Then add ham and stir again.
6-Finally, gently stir in cheese, tomato and green onions.
7-Cover bowl with plastic wrap and place into the refrigerator for at least 2 hours.
8-Stir before serving.
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