Categories: Vegetables, Salads, Meats 
      Yield: 1 servings 
  
    1/2 c  Vegetable oil 
    1/4 c  White wine vinegar 
    1/4 c  Chopped fresh parsley 
      2 tb Dijon-style mustard 
      2 tb Minced fresh shallots 
    1/2 ts Salt 
    1/4 ts Pepper 
      3    Fresh Idaho potatoes, 
           -baked 
    1/4 c  Coarsely chopped walnuts 
      1 ts Butter or margarine 
           -Lettuce leaves 
    1/2 lb Cooked ham, cut into 
           -julienne strips 
    1/4 lb Swiss cheese, shredded 
  
  In jar with tight-fitting lid combine first seven ingredients. Cover; shake 
  until thoroughly combined. cut potatoes into l-inch pieces; arrange in 
  shallow dish. Pour 1/? cup of the dressing over the potatoes, stirring 
  gently to coat well. Set aside 30 minutes or until potatoes have absorbed 
  most of the dressing. In 10-ounce microwave safe custard cup place walnuts 
  and butter. Cook on High 1 to 2 minutes or until lightly toasted, stirring 
  once. To serve; line platter with lettuce. Arrange potatoes on lettuce . 
  Toss remaining dressing with ham and cheese. Spoon over potatoes; sprinkle 
  with walnuts. Makes 4 servings. 
   
  From the files of Al Rice, North Pole Alaska.    Feb 1994