Sweet Potato And Ham Salad - cooking recipe

Ingredients

250 g potatoes
250 g small potatoes
1/2 cup cottage cheese
1/2 cup plain yogurt
2 tablespoons mayonnaise
4 teaspoons Dijon mustard
1 teaspoon balsamic vinegar
1 teaspoon dried rosemary
1/2 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
500 g ham
1 green pepper
1 cup radish
2 medium sized celery ribs

Preparation

Dressing.
Puree the cottage cheese in a electric blender or food processor at high speed for 1 minute or until smooth.
Add the yoghurt, mustard, mayonnaise, vinegar, rosemary, lemon juice, salt and black pepper whirl for 10 to 15 seconds to blend well.
Store the dressing in a tightly sealed container in the refrigerator after preparing.
Salad.
Cook the potatoes and sweet potatoes together, uncovered in a large saucepan of boiling water until they are tender.
While the potatoes are cooking, core, deseed and coarsely chop the green pepper.
Slice the radishes thinly and thinly slice the celery sticks.
Drain the potatoes and let them cool until they are easy to handle, then peel, and cut them into cubes.
Transfer the cubed potatoes to a large bowl, pour the prepared salad dressing over the potatoes, then add the ham, green pepper, celery and radishes toss well and serve.