Ham ‘n’ Swiss Potato Salad
3 pounds unpeeled small red potatoes, cooked and sliced
1/2 pound Swiss cheese, cut into 1/2-inch cubes
1-1/2 cups mayonnaise
1 teaspoon salt
1 teaspoon minced chives
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/2 cup cubed fully cooked ham
1 can (2-1/4 ounces) sliced ripe olives, drained
In a large bowl, combine the potatoes and cheese.
In a small bowl, combine the mayonnaise, salt, chives, white pepper and cayenne; pour over potato mixture and toss gently to coat. Gently fold in the ham and olives.
Cover and refrigerate for 4 hours or until serving.
Yield: 12 servings.