Throughout this Summer and all the ball games, family reunions, picnics in the park and just good old free time with my family, I have noticed that ham salad sandwiches have taken over as our new favorite. We still eat more than our share of tuna salad, egg salad and chicken salad, but ham salad has a flair and flavor all its own.

2 cups ham, diced
1 1/2 cups cooked white potatoes, cubed
1 cup cheddar cheese, diced
3 hard boiled eggs, chopped
1/2 cup celery, chopped fine
1/2 cup pickle relish, sweet or dill to preference
1/2 cup cream cheese, softened
7 ounces canned corn or mexicorn, drained
4 oz pickled pearl onions, sliced
1/2 cup mayonnaise
1/4 cup sour cream
Salt and pepper, to taste
(2) Favorite French bread rolls

Mix together potatoes, ham, cheese, boiled eggs, corn and onion. In a separate bowl, mix mayonnaise and sour cream together. Add the mayo mixture to the ham/potato mixture and mix gently. Chill in refrigerator until you are ready to serve. At service, spread a generous amount of the mixture on the bottom half of a French bread roll and cover with roll top. Enjoy!!

Note: As you prepare this recipe, always remember that any recipe that involves mayonnaise, MUST be kept cool at all costs. Do not let the ham salad sit out for any length of time, especially at room temperature or higher if you are serving it outside. Cover it and put it in the refrigerator until you are ready to serve. Both the mayonnaise and the ham in this recipe should give you cause for pause - you don't want to become ill from not maintaining proper temperature.

Adding a dash of worcestershire sauce, a 1/4 cup of raw, chopped red onions and/or a dollop of dijon mustard to this recipe will add a heated tang and compliment the other ingredients. Serving crackers, chips or warmed tortillas will offer your guests a lighter, healthier sandwich. Even the additions of raw or toasted, chopped nuts will add not only to the flavor, but also to the nutritional value of this recipe. Enjoy!