4 c. cubed, scrubbed red potatoes
3/4 c. water
1/4 c. finely chopped onion
1 tsp. Dijon style mustard
1/8 tsp. black pepper
3 tsp. cider vinegar
1 (6 3/4 oz.) can chunk ham
2 tbsp. chopped parsley

Mix first 5 ingredients in a saucepan. Cover and heat to a boil. Simmer 15 minutes. Meanwhile, drain ham, save broth. Break ham in cubes or chunks. Stir ham broth and vinegar into potatoes. Continue simmering uncovered for 10 minutes. Remove from heat and stir in ham chunks and parsley. Cover, let stand 10 minutes. For a creamy salad, stir in 1/2 cup sour cream with ham.