ds Pepper 3 c Cubed cooked potatoes 1 1/2 c Cubed cooked ham 1/4 c Diced sweet pickle 2 tb Minced green onion 2 Sliced hard boiled eggs Parsley sprigs In large bowl, blend soup, water, vinegar and pepper. Add potatoes, ham, pickle and onion. Chill; garnish with egg slices and parsley. To serve hot: Increase water to 1/2 cup. In frying pan prepare as above, heat stirring occasionally.