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“A friend gave me this recipe; it is perfect for a picnic or lunch I have used it many times when entertaining guests, this salad is really awesome. The dressing should be made the evening before making the salad, store the dressing in a tightly sealed container in the refrigerator after preparing.”
READY IN:
30mins
SERVES:
4
YIELD:
1 Large bowl
UNITS:
US

Ingredients Nutrition

Directions

  1. Dressing.
  2. Puree the cottage cheese in a electric blender or food processor at high speed for 1 minute or until smooth.
  3. Add the yoghurt, mustard, mayonnaise, vinegar, rosemary, lemon juice, salt and black pepper whirl for 10 to 15 seconds to blend well.
  4. Store the dressing in a tightly sealed container in the refrigerator after preparing.
  5. Salad.
  6. Cook the potatoes and sweet potatoes together, uncovered in a large saucepan of boiling water until they are tender.
  7. While the potatoes are cooking, core, deseed and coarsely chop the green pepper.
  8. Slice the radishes thinly and thinly slice the celery sticks.
  9. Drain the potatoes and let them cool until they are easy to handle, then peel, and cut them into cubes.
  10. Transfer the cubed potatoes to a large bowl, pour the prepared salad dressing over the potatoes, then add the ham, green pepper, celery and radishes toss well and serve.

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