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Summer Supper Salad

Ingredients

  • 2-1/2 to 3 lbs. Red potatoes
  • 1 c. Mayonnaise
  • 1/2 c. sour cream
  • 2 T. Dijon mustard
  • salt and pepper to taste
  • 8 oz. cheddar cheese cubed
  • 8 oz. Monterey Jack cheese cubed
  • 2 c. fully cooked ham diced
  • 1 -8 oz. can green peas, drained (or use frozen and thawed)
  • 1-1/2 c. Grape tomatoes halved
  • 1 c. Green onions sliced
  • 1 celery stalk finely chopped
  • 1/4 c. Fresh parsley minced (optional)

Instructions

  • Cook potatoes until tender; drain and cool.
  • In the meantime, in a large salad bowl, combine mayonnaise, sour cream, mustard, salt and pepper; mix well.
  • Cut potatoes into cubes.
  • Add to mayonnaise mixture and toss to coat.
  • Add remaining ingredients and mix well. Cover and refrigerate for at least 2 hours.
  • This recipe makes 16-20 servings. It’s also great for picnics, potlucks and outdoor entertaining.