Piggy Potato Salad

                                                                             

This great potato salad may be used as a main course! The cubed ham is a very nice addition!

8 large Potatoes Peeled and Diced to the size you choose. I use about a 1 inch dice for chunky potato salad

1 Pound Cooked Ham Diced in 1/2 Inch Dice. I use Deli Lunchmeat Ham that I have the Deli give me in a 1 Pound Block so I can dice it up. 

3 Hard Boiled Eggs Peeled and Diced into 1/2 inch size dice

1/4 Chopped Sweet Onion

3 Ribs Celery Diced

3 Large Carrots Peeled and Chopped

2 Tsp. Chopped Parsley or Parsley Flakes

Cook potatoes in pot large enough that potatoes are covered with water. Add 1/2 Tsp. Salt to the pot and cook on low boil until potatoes are tender about 10 to 15 minutes. You do not want mush, check with a fork every now and then until you have fork tender potatoes.  Remove from heat and drain. Place potatoes and remaining ingredients in a large bowl and stir. Now mix up the following ingredients for the dressing.

3 Cups of Mayo

2 TBS Yellow Mustard

3 TBS Vinegar

3 TBS Granulated Sugar

Whisk all of this together until sugar is dissolved and everything is blended well. Taste, if you want sweeter you may add more sugar or if you want the dressing a little more tart add more vinegar.  Now add 2 to 3 TBS of Milk and whisk again.  Now stir the dressing into your Potato Salad.  If you do not use all of the dressing save it in the refrigerator. Once the salad is chilled you might find you may need to add the rest of the dressing. This is best chilled overnight.