6 med. potatoes (2 lb.)
1/2 c. finely chopped cooked ham
1/3 c. chopped onion
1/3 c. chopped celery
1 tbsp. butter
3/4 c. sour cream
3 tbsp. vinegar
1 tsp. salt
1/4 tsp. pepper
Ripe or green olives, halved

Cook potatoes, covered in enough boiling salted water to cover for 25-30 minutes or until almost tender; drain. Peel and slice potatoes to make 6 cups.

In a 10 inch skillet cook ham, onion, green pepper and celery in butter until tender. Drain. Stir in sour cream, vinegar, salt and pepper. Heat through but do not boil. Combine sour cream mixture and potatoes. Garnish with olives. Serve at once. Serves 10.