Ham 'n' Cheese Potato Salad 2-1/2 to 3 pounds red potatoes 1 cup mayonnaise 1/2 cup sour cream 2 tablespoons Dijon mustard 1 teaspoon celery seed 1/2 teaspoon salt 1/4 teaspoon pepper 8 ounces Monterey Jack cheese, cubed 2 cups diced fully cooked ham 3/4 cup chopped fresh tomatoes 1/4 cup sliced green onions 1/4 cup minced fresh parsley
Directions Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Meanwhile, in a large salad bowl, combine mayonnaise, sour cream, mustard, celery seed, salt and pepper; mix well. Cut potatoes into cubes. Add to mayonnaise mixture and toss to coat. Add remaining ingredients; mix well. Cover and refrigerate for at least 2 hours. Yield: 16-20 servings. Dorie -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
