Ham, Cheese and Potato Salad

Enjoy this hearty salad packed with ham, Muenster cheese, potato, egg, radish and onion – a delicious dinner. MORE+ LESS-

By Pillsbury Kitchens

February 4, 2011

Salad

medium red potatoes

large eggs

cup (6 oz.) chopped cooked ham

oz. Muenster cheese, cubed

1/4

cup sliced radishes

green onions, sliced

1/2

cup purchased ranch salad dressing

1/4

cup purchased honey-mustard salad dressing

1/4

teaspoon celery seed

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1

Place potatoes in medium saucepan; add enough water to cover. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until tender. Drain; cool 20 minutes or until completely cooled.
2

Meanwhile, place eggs in single layer in saucepan. Add enough cold water to cover by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
3

Peel eggs; cut into small pieces. Place in large bowl. Peel potatoes; cut into small pieces. Add to eggs in bowl. Add ham, cheese, radishes and onions; mix gently.
4

In small bowl, combine all dressing ingredients; blend well. Pour dressing over potato mixture; mix well. Serve immediately, or cover and refrigerate until serving time.

Cooked chicken or pork can be used in place of the ham.
To reduce the fat in each serving of this salad by about 21 grams, use fat-free ranch and honey-mustard salad dressing.
To save a step, purchase hard-cooked eggs at the supermarket.
Serve this salad with rye bread and fresh fruit.