1
bag (12 oz) frozen sweet peas, broccoli or other vegetable, thawed and drained
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Steps
1
Heat Potatoes, Sauce Mix and water to boiling in 4-quart Dutch oven over high heat, stirring occasionally.
2
Reduce heat; simmer uncovered about 25 minutes, stirring occasionally, until potatoes are tender.
3
Remove from heat; stir in mayonnaise and mustard. Stir in ham and peas. Spoon into serving bowl; cover and refrigerate 3 to 4 hours or until chilled. Stir before serving.
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If you are taking this to a picnic, keep it cold. Serve the salad in a bowl that can be nested in a large bowl filled with ice.
For "egg-straordinary" potato salad, stir in 4 chopped, hard-cooked eggs with the ham and peas.
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