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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Meet the Cook: Not only does this make a hearty salad that's a favorite of men and good for carrying to picnics and church suppers...it's also a tasty way to use up ham! I'm a 74-year-young widow who's been cooking 62 years, more or less. I have two daughters, five grandchildren and a pair of great-grandchildren. -Jo Baker, Litchfield, Illinois Ingredients:
2 cups cubed cooked potatoes |
2 cups cubed fully cooked ham |
4 hard-cooked eggs, chopped |
1/2 cup pitted ripe olives |
1/2 cup sliced celery |
1/4 cup finely chopped green pepper |
1/4 cup finely chopped onion |
1/2 cup mayonnaise |
1/4 cup sweet pickle relish |
2 tablespoons minced pimientos |
1 tablespoon prepared spicy brown or yellow mustard |
2 teaspoons cider vinegar |
lettuce leaves, optional |
Directions:
1. In a large bowl, combine the potatoes, ham, eggs, olives, celery, green pepper and onion. In a small bowl, combine mayonnaise, relish, pimientos, mustard and vinegar; pour over potato mixture. Toss lightly to coat. Chill for several hours. Serve in a lettuce-lined bowl if desired. Yield: 6-8 servings.
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