red potatoes, cooked cooled and sliced
( about 1 pound)
4 ounces ham or 4 ounces
red onion, sliced thin and separated into rings
dark rye or
pumpernickel bread, toasted
To make the Mustard Dressing whisk together first 5 ingredients. Stir in salt, to taste.
Arrange lettuce cups and potatoes on serving plate. Cut cheese and ham into julienne; arrange on plate with onion rings. Drizzle with dressing. Sprinkle with parsley. Serve with toasted dark rye or pumpernickel bread and butter.