Ham 'n' Spuds Salad

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. Recipe courtesy of Taste of Home Contest Winning Recipes 2009 and Jo Baker of Litchfield, Illinois.

• Ready In: 35 mins
• Serves: 8

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.