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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I'm always on the lookout for a new delicious potato salad recipe. This one's a keeper and one I'd make again (not many win that award). I substituted dill pickles for the sweet pickle relish (personal preference) and left the skin on the potatoes. Absolutely heavenly potato salad. Ingredients:
2 cups potatoes, cooked and cubed |
2 cups ham, cooked and cubed |
4 hard-cooked eggs, chopped |
1/2 cup olive, pitted |
1/2 cup celery, sliced |
1/4 cup green pepper, finely chopped |
1/4 cup onion, finely chopped |
1/2 cup mayonnaise |
1/4 cup sweet pickle relish |
2 tablespoons pimientos, minced |
1 tablespoon spicy brown mustard or 1 tablespoon yellow mustard |
2 teaspoons cider vinegar |
lettuce leaf (optional) |
Directions:
1. In a large bowl, combine the potatoes, ham, eggs, olives, celery, green pepper, and onion.
2. In a small bowl, combine mayonnaise, relish, pimientos, mustard, and vinegar and pour over potato mixture.
3. Toss lightly to coat. Chill for several hours.
4. Serve in a lettuce-lined bowl if desired.
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