New Hampshire Mapled Ham and Potato Salad

For football tailgating.

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 2  lbs  red new potatoes, boiled in salted water until tender when pierced
• 2  tablespoons cider vinegar
• 2 -3  scallions, thinly sliced (including some tender green tops)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄2 lb  high-quality baked ham, cut into 1/2-inch cubes
• 1⁄2 cup  sliced radish

• Dressing

• 3⁄4 cup mayonnaise
• 1  tablespoon  honey mustard
• 3  tablespoons maple syrup (preferably medium grade)

Directions

1. When potatoes are cool enough to handle; peel if desired, then cut into ½-inch cubes; place in a large bowl and sprinkle with vinegar while still warm.
2. Add in the scallions, salt, and pepper.
3. To make the dressing: combine the mayonnaise, mustard, and maple syrup.
4. Pour dressing over potatoes; add in ham and radishes; toss together gently but thoroughly.
5. Serve immediately or cover and refrigerate up to 1 day; bring to room temperature before serving.