Ham Persillade With Mustard Potato Salad And Mashed Peas Recipes

Steps:

• Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.

Steps:

• In a large microwave-safe bowl, combine onion and 1 tablespoon of butter. Microwave, uncovered, on high for 2 minutes or until tender, stirring once. Add potatoes, ham, onion salt and pepper; mix well. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese and cornflakes; dot with remaining butter. Bake, uncovered, at 375° for 15 minutes or until heated through.

Steps:

• For Dressing:
• Whisk first 3 ingredients together in small bowl. Stir in dill. Season generously with salt and pepper.
• For Salad:
• If using fresh peas, steam until tender, about 3 minutes. Do not precook frozen peas. Transfer peas to bowl. Steam potatoes over boiling water until tender, about 15 minutes. Cool completely. Add to peas. Add all remaining ingredients to peas. (Can be made 6 hours ahead. Cover and chill.) Toss salad with dressing. Season to taste with salt and pepper.

Steps:

• Wash potatoes and cut into half or quarter (according to size of potato) and boil or steam them until just tender.
• When cooked mix the potatoes, ham, asparagus, tomatoes, spring onions and half the chives, and toss gently with the mayonnaise, sour cream and mustard.
• Chill. until cold and arrange the salad onto a serving plate, sprinkle with the remainder of the chives and serve immediately.