1 lb medium red-skinned potatoes
1 Tbsp rice or white wine vinegar
2¼ cups thinly sliced celery
4 oz ham, cut into 1½- x ¼-inch strips
6 Tbsp mayonnaise
3 Tbsp chopped fresh tarragon leaves
Salt and pepper
Preparation Serves 4
Peel potatoes and chop into ½-inch cubes. Cook potatoes in a large pot of boiling, salted water until fork tender. Drain. Cool to lukewarm and place in large bowl. Drizzle vinegar over; toss to coat.
Add remaining ingredients to potatoes; toss gently. Season with salt and pepper. Garnish with tarragon sprigs, if desired.