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Home -> On the Side -> Salads
Ingredients (view qty in metric system instead) Salad: 3 pounds medium red potatoes 2 large smoked ham hocks 2 green onions, thinly sliced Dressing: 1 tbsp. Dijon mustard 1 tbsp. coarse grained mustard 2 tsp. finely grated lemon peel 1 small clove garlic, peeled and minced 1/2 tsp. crumbled dried thyme 2 tbsp. vegetable oil 1/4 cup olive oil 1 tsp. salt 1/2 tsp. pepper Directions For Salad: Place the potatoes and ham hocks in a large saucepan with water to cover. Bring to a boil over high heat. Reduce heat and simmer about 20 minutes until potatoes are tender. Remove the potatoes with a slotted spoon and drain. Continue simmering ham hocks about 5 to 10 minutes until meat is tender. Drain and cool hocks. Peel the potatoes and slice 1/4 inch thick. Transfer potato slices to a large bowl. Shred meat from hocks and add to potatoes along with green onions. For Dressing: Whisk together Dijon, coarse grain mustard, lemon peel, garlic and thyme in a large bowl. Whisk in vegetable and olive oils. Season with salt and pepper. Add dressing to the salad and toss until well coated. Serves 6 to 8. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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