Ingredients
2-1/2 to 3 pounds red potatoes1 cup mayonnaise1/2 cup sour cream2 tablespoons Dijon mustard1 teaspoon celery seed1/2 teaspoon salt1/4 teaspoon pepper8 ounces Monterey Jack cheese, cubed2 cups diced fully cooked ham3/4 cup chopped fresh tomatoes1/4 cup sliced green onions1/4 cup minced fresh parsley
Preparation
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
Meanwhile, in a large salad bowl, combine mayonnaise, sour cream, mustard, celery seed, salt and pepper; mix well. Cut potatoes into cubes. Add to mayonnaise mixture and toss to coat. Add remaining ingredients; mix well. Cover and refrigerate for at least 2 hours.
