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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 7 |
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This is my sister, Barbara's recipe. The red potato skins and the green beans contrast nicely, and the ham pieces add lip-smacking flavor. âLaurel Leslie, Sonora, California Ingredients:
2 pounds small red potatoes |
1/4 pound fresh snow peas, halved |
1/2 pound sliced fresh mushrooms |
1/2 cup diced fully cooked ham |
1 medium green pepper, julienned |
1 celery rib, diced |
3 tablespoons chopped green onions |
2 tablespoons minced fresh parsley |
dressing: |
1/2 cup olive oil |
3 tablespoons white wine vinegar |
2 tablespoons lemon juice |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon minced fresh parsley |
4 red lettuce leaves |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 minutes. Add snow peas; cook, uncovered, 1 minute longer or until potatoes are tender. Drain.
2. When cool enough to handle, quarter potatoes into a large bowl. Add the mushrooms, ham, green pepper, celery, onions and parsley.
3. In a small bowl, combine the oil, vinegar, lemon juice, oregano, salt and pepper. Pour over potato mixture and toss gently. Sprinkle with parsley. Serve warm in a lettuce-lined bowl. Yield: 7 servings.
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