1/2 cup Vegetable oil
1/4 cup White wine vinegar
1/4 cup Chopped fresh parsley
2 tbsp Dijon-style mustard
2 tbsp Minced fresh shallots
1/2 tsp Salt
1/4 tsp Pepper
3 Fresh Idaho potatoes, baked
1/4 cup Coarsely chopped walnuts
1 tsp Butter or margarine Lettuce leaves
1/2 lb Cooked ham, cut into julienne strips
1/4 lb Swiss cheese, shredded
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In jar with tight-fitting lid combine first seven ingredients. Cover; shake until thoroughly combined. cut potatoes into l-inch pieces; arrange in shallow dish. Pour 1/? cup of the dressing over the potatoes, stirring gently to coat well. Set aside 30 minutes or until potatoes have absorbed most of the dressing. In 10-ounce microwave safe custard cup place walnuts and butter. Cook on High 1 to 2 minutes or until lightly toasted, stirring once. To serve; line platter with lettuce. Arrange potatoes on lettuce . Toss remaining dressing with ham and cheese. Spoon over potatoes; sprinkle with walnuts. Makes 4 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
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