Serve this colorful salad as a surprise addition to the Fourth of July picnic. Since the colors are important, don't substitute other potato varieties for the ones specified. The recipe comes courtesy of the United States Potato Board.
Cut the potatoes into 1-1/2-inch pieces (do not peel). Steam for 25 minutes or until potatoes are tender.
Heat 1 tablespoon of the walnut or olive oil in a medium skillet. Add the ham, walnuts, and garlic and cook, stirring, for 10 minutes. Add the vinegar and stir well. In a large bowl, toss ham mixture with potatoes, remaining 2 tablespoons of oil, bell pepper, scallions, salt, and pepper. Serve warm or cold.
Buy Potato Salad
This page created June 2009
Copyright © 1994-2017,