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. Recipe contains dairy.
Ingredients:
- 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
Steps:
- 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.
