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Prep 20min
Total60min
Ingredients9
Servings4
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Ingredients
Salad
4
medium red potatoes
3
large eggs
1
cup (6 oz.) chopped cooked ham
4
oz. Muenster cheese, cubed
1/4
cup sliced radishes
2
green onions, sliced
Dressing
1/2
cup purchased ranch salad dressing
1/4
cup purchased honey-mustard salad dressing
1/4
teaspoon celery seed
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Steps
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.
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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.
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