I’m not sure of the origins of this recipe, only that it is one my husband brought to our marriage. He continues to make this for Fourth of July or other potato salad-eating occasions.
3 pounds potatoes, cooked, peeled and sliced
1/4 pound ham, diced
3/4 cup chopped Spanish stuffed green olives
1/4 cup chopped Spanish onion
1/2 medium cucumber, peeled and diced
1/2 cup olive oil
1/3 cup red wine vinegar (or balsamic if you prefer)
salt and pepper to taste
1 pound shrimp, cooked and peeled (optional)
sliced tomatoes and cucumber for garnish
Chop shrimp (if using) into small pieces, reserving 8 or so for garnish. In large bowl, combine shrimp, sliced potatoes, olives, ham, onion and diced cucumber. Add oil, vinegar and salt and pepper to taste. Toss gently to mix well. Cover and chill until serving time. Garnish with reserved shrimp and tomato and cucumber slices. Serves 8.
