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Country Ham and Potato Salad

12 oz Red-skinned potatoes (about 3 medium); unpeeled, cut into 1/4" slices
1/2 c Sour cream; (preferably reduced-fat)
3 tb Coarse-grained Dijon mustard
4 oz Ham; cut into 1/2-inch cubes
1/2 c Chopped onion
1/2 c Thinly sliced celery
2 md Beefsteak tomatoes; thinly sliced

Cook potatoes in medium pot of boiling salted water until just tender, about 6 minutes. Drain, reserving 2 tablespoons cooking liquid.

Whisk cream, mustard and reserved potato cooking liquid in large bowl to blend. Add potatoes to dressing and toss to coat. Refrigerate until slightly cooled, about 5 minutes. Mix ham, onion and celery into salad. Season salad to taste with salt and pepper.

Arrange tomato slices on plates. Spoon salad atop tomatoes.

Makes 2 servings.

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