Carol'S Cold Potato Salad - cooking recipe

Ingredients

10 potatoes
6 to 8 hard-boiled eggs
1/2 c. diced ham (spring onions)
salt
3 Tbsp. vinegar
yellow mustard to taste

Preparation

Cook potatoes in their skins.
Cool until they can be handled; peel and dice.
Add eggs.
Mix together Hellmann's mayonnaise, light (yellow) mustard and vinegar; mix well.
You can add 1 teaspoon Grey Poupon mustard if you want.
Pour over potatoes and mix well.
Taste and if not sour enough, add more vinegar, mustard and mayonnaise if needed.
Save the tops off green onions and cut in pieces to be added for color.
Can also cut in pimento for color.
Let stand at room temperature to absorb flavor for about an hour, then refrigerate.
Makes 10 servings.