1 3/4 lb. whole tiny new potatoes
2/3 c. chopped carrot
1 med. zucchini, cut into bite-size sticks
2 1/2 c. cubed fully cooked ham
2 tbsp. thinly sliced green onion
1 1/4 c. mayonnaise or salad dressing
2 tsp. sugar
2 tsp. celery seed
2 tsp. vinegar
2 tsp. prepared mustard
2 hard-cooked eggs, coarsely chopped
Sliced zucchini, optional

In a large covered saucepan cook potatoes in boiling water for 12 to 15 minutes or until tender, then drain. Rinse with cold water, then drain again. Slice potatoes and set aside.

Meanwhile, in another covered saucepan cook carrot in small amount of boiling water for 2 minutes. Add zucchini sticks and cook about 2 minutes more or until vegetables are nearly tender, the drain. Rinse with cold water. Drain again.

In a large mixing bowl combine potatoes, carrot, zucchini sticks, ham and green onion.

For dressing, stir together mayonnaise or salad dressing, sugar, celery seed, vinegar, mustard and 1/2 teaspoon salt. Pour dressing over potato mixture. Toss lightly to coat. Carefully fold in the chopped eggs. Cover and chill for 4 hours or overnight.

To serve, spoon about 3/4 of the potato salad into a serving bowl. If desired, overlap zucchini slices around edge of bowl. Finish spooning in the remaining salad. Makes 6 servings.