Serves: 8
Total Calories: 235
Cut cooled potatoes into quarters and slice. In a large bowl, combine potatoes, cabbage, ham, celery, green onions, sweet pickle and half of the cheese toss lightly. Blend Italian Herb Dressing with mustard and pour over salad toss and taste for salt and pepper. Garnish with remaining cheese. Cover and chill.
This Aspen Potato Salad recipe is from the Salads for All Seasons Cookbook. Download this Cookbook today.
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