Have some carrot sticks, sweet gherkin pickles and buttered dinner rolls with the salad; if the picnic is taking place in the back yard, offer some corn on the cob as well. Oversize oatmeal cookies and watermelon wedges are a great finish.
Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 2 servings
Ingredients
12 ounces red-skinned potatoes (about 3 medium), unpeeled, cut into 1/4-inch-thick slices
1/2 cup sour cream (preferably reduced-fat)
3 tablespoons coarse-grained Dijon mustard
4 ounces ham, cut into 1/2-inch cubes
1/2 cup chopped onion
1/2 cup thinly sliced celery
2 medium-size beefsteak tomatoes, thinly sliced
Preparation
Step 1
Cook potatoes in medium pot of boiling salted water until just tender, about 6 minutes. Drain, reserving 2 tablespoons cooking liquid.
Step 2
Whisk cream, mustard and reserved potato cooking liquid in large bowl to blend. Add potatoes to dressing and toss to coat. Refrigerate until slightly cooled, about 5 minutes. Mix ham, onion and celery into salad. Season salad to taste with salt and pepper.
Step 3
Arrange tomato slices on plates. Spoon salad atop tomatoes.
