Springtime brings back the wonderful world of outdoor eating. Whether it’s a picnic in a park or just a meal outdoors on the back porch or patio, there’s something about the great outdoors that invigorates the appetite and makes the food taste better.
Potato salad has always been a favorite side dish for picnics. It goes great with ham, chicken or even hot dogs or brats cooked on the grill. This potato salad recipe is a twist on the popular side dish.
I like to make an orange salad to go with it, since the sweetness of the fruit salad complements this vinegar-based potato salad. To make the orange salad, mix half a carton of cottage cheese with half a carton of vanilla yogurt, a can of mandarin oranges and a half-cup of miniature marshmallows.
Welcome to springtime!
SWISS HAM POTATO SALAD
5 medium red potatoes
1 cup shredded Swiss cheese (about 4 ounces)
3/4 cup fully cooked ham, cubed
1/4 cup white vinegar
1/4 cup salad oil
1/4 cup white sugar
1/4 cup chopped green onion
1/4 cup snipped fresh parsley
2 tablespoons chopped celery
3 1/2 teaspoons water
1 tablespoon prepared mustard
1 teaspoon pepper
3/4 teaspoon salt
In a large covered saucepan, cook potatoes in boiling salted water for 25 to 30 minutes or until tender; drain. Cool slightly. Peel and cut into 1/2-inch cubes.
In large bowl, combine potatoes, cheese and ham.
In a screw-top jar, combine vinegar, oil, sugar, onion, parsley, celery, water, mustard, pepper and salt. Cover, shake well and pour over potato mixture. Cover and chill thoroughly. Stir before serving. Makes 8 servings.
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