1.5 lbs Chilean Splash Little Potatoes
1 cup mayonnaise
1/2 cup sour cream
1/4 cup chicken broth
3 tbsp dijon mustard
1 tsp celery seed
1/2 tsp salt
1/4 tsp pepper
2 cups cubed fully cooked ham
1 8 oz block Monterey Jack cheese, cubed
1 cup chopped tomato
1/4 cup sliced green onions
Slice Little Potatoes in half, place them in a large saucepan, and cover with water. Bring to a boil. Reduce heat and cook for an additional 10-15 minutes until fork tender. Drain well.
Meanwhile, in a large bowl, whisk together the mayonnaise, sour cream, chicken broth, dijon mustard, celery seed, salt, and pepper.
Add cooked Little Potatoes to mayonnaise mixture and stir well.
Then add ham and stir again.
Finally, gently stir in cheese, tomato, and green onions.
Cover bowl with plastic wrap and place into the refrigerator for at least 2 hours.
Stir before serving.