Ingredients
- 5 L (6 c.) of red baby potatoes, quartered
- 60 mL (¼ c.) of pickle juice
- 45 mL (3 tbsp.) of fresh chopped dill
- 45 mL (3 tbsp.) of fresh chopped parsley
- 60 mL (¼ c.) of plain yogurt
- 80 mL (1/3 c.) of mayonnaise
- 1 shallot, chopped
- Salt and fresh ground pepper
- 250 mL (1 c.) of dill pickles, sliced into rounds
- 1 package of duBreton Apple Wood Smoked Ham, diced
Preparations
- In a pot, cook the potatoes in salted water for 20 minutes or until tender. Drain, fill the pot with cold water to cool the potatoes, let stand for a few minutes and then drain again.
- In a large bowl, combine the pickle juice, herbs, yogurt, mayonnaise and shallot and season to taste.
- Add the drained potatoes and pickles and stir. Arrange the ham on top and serve.
