- 12 ounces red-skinned potatoes (about 3 medium), unpeeled, cut into 1/4-inch-thick slices
- 1/2 cup sour cream (preferably reduced-fat)
- 3 tablespoons coarse-grained Dijon mustard
- 4 ounces ham, cut into 1/2-inch cubes
- 1/2 cup chopped onion
- 1/2 cup thinly sliced celery
- 2 medium-size 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.