1. In large saucepot, place potatoes, salt and enough water to cover by 1 inch; heat to boiling over high heat. Reduce heat to medium; simmer, uncovered, 10 to 12 minutes or until potatoes are fork-tender. Drain potatoes well.
2. In large serving bowl, stir together mayonnaise, ketchup and pepper. Fold in onions, ham, carrot, peas, relish, potatoes and eggs until well coated. Cover and refrigerate at least 4 hours or overnight. Makes about 9 cups.
- 16 g Fat
- 3 g Saturated fat
- 76 mg Cholesterol
- 487 mg Sodium
- 26 g Carbohydrates
- 3 g Fiber
- 8 g Protein
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Nutritional Information
- 16 g Fat
- 3 g Saturated fat
- 76 mg Cholesterol
- 487 mg Sodium
- 26 g Carbohydrates
- 3 g Fiber
- 8 g Protein
Directions
1. In large saucepot, place potatoes, salt and enough water to cover by 1 inch; heat to boiling over high heat. Reduce heat to medium; simmer, uncovered, 10 to 12 minutes or until potatoes are fork-tender. Drain potatoes well.
2. In large serving bowl, stir together mayonnaise, ketchup and pepper. Fold in onions, ham, carrot, peas, relish, potatoes and eggs until well coated. Cover and refrigerate at least 4 hours or overnight. Makes about 9 cups.