New Hampshire Mapled Ham And Potato Salad - cooking recipe

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)

Preparation

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