Protein Potato Salad

2 cups (Â½ pound) diced extra-lean ham

8 cups water

1Â½ pounds red potatoes, scrubbed and cut into Â½-inch cubes (6 cups)

Â½ cup light mayonnaise

2 teaspoons prepared mustard or to taste

1Â½ medium celery stalks, chopped fine (1Â½ cups)

Â½ medium yellow onion, chopped fine (Â½ cup)

Freshly ground black pepper to taste

Place a Dutch oven over medium-high heat until hot, and coat it with cooking spray. Add the ham, and cook 3 to 4 minutes or until beginning to brown, stirring occasionally. Remove from the Dutch oven and place in a large bowl; set aside.
Add the water to any pan residue in the Dutch oven and bring to a boil over high heat. Add the potatoes, return to a boil, and continue to boil 5 minutes or until potatoes are tender.
Meanwhile, combine the mayonnaise, mustard, celery, and onion in the large bowl with the ham. Stir until well blended and set aside.
Drain the potatoes in a colander and run under cold water until cool; shake off any excess liquid and add to the ham mixture. Stir gently yet thoroughly until well blended. Top with black pepper.

Makes 6 cups salad total

Serves 4 (1Â½ cups salad, 4 ounces asparagus, and Â½ cup nectarine slices per serving)