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Potato Ham And Swiss Cheese Salad With Shallot Dressing

21st.Century.Chef's picture
Ingredients
  New potatoes 1 1⁄2 Pound (preferably red-skinned variety)
  White wine 3 Tablespoon
  White wine vinegar 2 Tablespoon
  Minced shallot 2 Tablespoon
  Dijon mustard 1 1⁄2 Tablespoon
  Salt 3⁄4 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Olive oil 1⁄2 Cup (8 tbs)
  Minced fresh parsley 1⁄4 Cup (4 tbs)
  Cooked ham 3⁄4 Pound, julienned and chilled for about 2 cups
  Imported swiss cheese 1⁄2 Pound, coarsely shredded or julienned and chilled
  Finely shredded red cabbage/Coarsely shredded chicory 1⁄4 Cup (4 tbs)
Directions

1/2 cup walnut halves, toasted .
Boil potatoes in lightly salted water until barely tender
Drain in colander .
When cool enough to handle, cut in 1 1/2-inch pieces into large bowl, peeling only if skin is coarse.
Combine next 6 ingredients in jar with tight-fitting lid and shake well.
Add oil and parsley and mix well.
Pour 2/3 of dressing over potatoes and toss lightly .
Cover and cool at room temperature.
Add ham, cheese and half of remaining dressing and blend well.
Toss cabbage or chicory with remaining dressing and arrange on platter .
Mound salad in center and sprinkle with toasted nuts.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Blending
Dish: 
Salad
Interest: 
Healthy

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