Ingredients

1 1/2 pounds new red-skin potatoes, unpeeled, quartered (1-inch chunks)
2 cups sliced celery
6 ounces sliced lean ham, cut in strips (1 1/2 cups)
1/2 cup sliced, peeled and seeded cucumber
1/2 cup diced green bell pepper
1/2 cup sliced radishes
1/2 cup frozen petite peas
1/4 cup sliced green onions

Mustard dressing:
3 tablespoons mayonnaise
2 tablespoons cider vinegar
1 tablespoon oil
1 tablespoon Dijon-style mustard
1 tablespoon skim milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Yield: 7 cups (4 servings)
Prep time: 30 minutes

Directions

In a large saucepan bring 3 inches of water to a boil. Scrub potatoes and cut into chunks. Add potatoes to water; return to a boil; reduce heat and simmer, covered, until potatoes are tender; drain. Combine potatoes, celery, ham, cucumber, green pepper, radishes, peas and green onions. For Mustard Dressing, combine in a small bowl the mayo, vinegar, oil, mustard, skim milk, salt and pepper. Add dressing to potato mixture. Gently stir to coat. Serve slightly warm or at room temperature on a bed of lettuce.