Creamy Dijon Ham Salad Recipes

Steps:

• Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
• Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)
• Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
• When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.

Steps:

• Process all ingredients in a blender until smooth, stopping to scrape down sides.
• Chill at least 8 hours.
• Serve.

Steps:

• Place lentils in a large saucepan and add water to 2 inches above the lentils.
• Bring to a boil, cover, reduce heat, and simmer 20 minutes, or until tender; drain well.
• Combine sour cream and next 5 ingredients (through pepper) in a large bowl.
• Add lentils, ham, celery, and onion, and toss well.

Steps:

• Heat oven to 400°F.
• Mix dressing and mustard; spread onto rolls. Fill with ham, tomatoes and Singles.
• Wrap individually in foil; place on baking sheet.
• Bake 10 min. or until heated through.