Ham-And-Egg Potato Salad
|Cooked ham||2 Cup (32 tbs), cubed|
|Cooked potatoes||2 Cup (32 tbs), peeled, cubed|
|Hard-cooked eggs||4 , chopped|
|Small cottage cheese curd||12 Ounce|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Cider vinegar||2 Tablespoon|
|Prepared mustard||2 Teaspoon|
|Celery seeds||1 Teaspoon|
Combine ham, potatoes, and eggs in a large mixing bowl, set aside.
Combine remaining ingredients in a small bowl, and mix well.
Pour over potato mixture, toss gently.
Cover and refrigerate 6 hours or overnight.