1-1/4 lbs. new red potatoes, cooked until barely tender, diced

1/2 cup light olive oil

1/4 cup white wine

3 tablespoons white wine vinegar

3 tablespoons Dijon-style mustard

1/4 cup minced green onions

1/4 cup minced parsley

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon minced garlic

1/2 teaspoon white pepper

2 cups shredded red cabbage

4 ounces Baby Swiss Cheese, cut in thin strips

1/3 cup chopped walnuts, toasted

 

In small bowl, using wire whisk, blend olive oil, wine, vinegar, mustard, parsley, onions, salt, sugar, garlic, and pepper until smooth.

 

In large bowl, toss slightly warm potatoes with 2/3 cup dressing; cool.  Add ham, cabbage, cheese, and remaining dressing; mix gently.  Chill, covered in refrigerator for several hours or overnight.  Serve garnished with walnuts.

 

Yields 8 cups.