Parmesan Potato Ham Salad
Esthar Vaughn Cooks
Parmesan Potato Ham Salad
Esthar Vaughn Cooks
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4 large boiling potatoes 1 can (10 ounce) condensed beef consommé 1 clove garlic, whole 1 cup diced ham 1/4 cup sliced green onion 1/2 cup freshly grated Parmesan cheese 1/4 cup chopped fresh parsley or 1 tablespoon minced fresh tarragon Dressing: 3 tablespoons white wine vinegar or tarragon vinegar 2 tablespoons olive oil 1/2 teaspoon Dijon style mustard 1/4 teaspoon salt, optional Directions: Pare the potatoes and quarter. Cook in consommé with the garlic until just tender. Drain, reserving broth for soup or gravy. Dice potatoes. Add ham and green onion. Combine dressing ingredients. Drizzle over potatoes, tossing gently. Sprinkle with cheese and parsley. Serve at room temperature. Makes 4 servings.
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