Sweet Potato and Ham Salad
"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
- Ingredients:
- 15
- Yields:
-
1 Large bowl
- Serves:
- 4
ingredients
- 250 g potatoes
- 250 g small potatoes
- 1⁄2 cup cottage cheese
- 1⁄2 cup plain yogurt
- 2 tablespoons mayonnaise
- 4 teaspoons Dijon mustard
- 1 teaspoon balsamic vinegar
- 1 teaspoon dried rosemary
- 1⁄2 teaspoon fresh lemon juice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 500 g ham
- 1 green pepper
- 1 cup radish
- 2 medium sized celery ribs
directions
- Dressing.
- Puree the cottage cheese in a electric blender or food processor at high speed for 1 minute or until smooth.
- Add the yoghurt, mustard, mayonnaise, vinegar, rosemary, lemon juice, salt and black pepper whirl for 10 to 15 seconds to blend well.
- Store the dressing in a tightly sealed container in the refrigerator after preparing.
- Salad.
- Cook the potatoes and sweet potatoes together, uncovered in a large saucepan of boiling water until they are tender.
- While the potatoes are cooking, core, deseed and coarsely chop the green pepper.
- Slice the radishes thinly and thinly slice the celery sticks.
- Drain the potatoes and let them cool until they are easy to handle, then peel, and cut them into cubes.
- 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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