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

Tarragon sprigs

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.

Cool completely.

Add remaining ingredients to potatoes; toss gently. Season with salt and pepper. Garnish with tarragon sprigs, if desired.