Independence Day Salad

2 c. cubed cooked ham
4 c. cubed cooked potatoes
2 c. diced celery
1 c. broken-up lettuce
1/2 c. minced green pepper
4 hard-boiled eggs, sliced
1 c. mayonnaise
1 tsp. salt
Dash of pepper
1 tsp. mustard
1/4 c. sour or whipped cream

Mix in order listed. Refrigerate before serving. Serves 8 to 10.

Marion Drees