4 small red potatoes, cooked cooled and sliced (about 1 pound)
8 ounces muenster cheese
4 ounces ham or 4 ounces salami
1 small red onion, sliced thin and separated into rings
2 tablespoons chopped parsley
dark rye or pumpernickel bread, toasted
Directions:
1. To make the Mustard Dressing whisk together first 5 ingredients. Stir in salt, to taste. 2. Arrange lettuce cups and potatoes on serving plate. Cut cheese and ham into julienne; arrange on plate with onion rings. Drizzle with dressing. Sprinkle with parsley. Serve with toasted dark rye or pumpernickel bread and butter.
