New Hampshire Mapled Ham And Potato Salad

• 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)

1. 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.
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.

red new potatoes, cider vinegar, scallions, salt, fresh ground black pepper, ham, sliced radish, dressing, mayonnaise, honey, maple syrup

Taken from www.food.com/recipe/new-hampshire-mapled-ham-and-potato-salad-181147 (may not work)