Potato Ham and Swiss Cheese Salad with Shallot Dressing
|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|
|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)|
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.