Created by Chef Max Shapiro
This dish makes for a hearty meal with a cup of soup or by itself alone. I like to add diﬀerent ingredients like: hard boiled eggs, lox, beets, rutabaga, and turnips. A great fall dish.
- 6 oz lean smoked ham
- 1 lb 2oz salad potatoes ( red, yellow, or white )
- 1 small onion, sliced thin
- 3 pickled cucumbers, halved and sliced
- 4 Tbsp mayonnaise
- 4 Tbsp thick plain yogurt
- 2 Tbsp fresh dill
- salt and pepper to taste
Cut the ham into 1 ½ inch long strips. Cut into ½ inch slices. Cook the potatoes in lightly salted boiling water for about 8 minutes or until ﬁrm tender.
Drain the potatoes well and return to pan. Add the onions, ham, and pickled cucumber.
To make the dressing, combine the mayonnaise, yogurt and chopped fresh dill in a small bowl, beat well until thoroughly mixed. Season with salt and pepper to taste.
Add the dressing to the pan and stir gently until potatoes are coated with dressing.
Transfer the salad to a warm serving dish, and serve.