This unique take on potato salad gives you all the great Ham and Swiss on Rye flavors to serve along side any dish. This would be awesome with pot roast, hamburgers, a whole roast chicken, or pork chops!
Dice potatoes into 3/4 inch cubes. Boil in heavily salted water under just beyond tender, about 12 minutes. Drain and set aside to cool for five minutes.
In a large bowl, combine the mustard, ham, Swiss, freshly ground caraway, and onions. Add the potatoes and fold until incorporated. Add salt and pepper to taste.
Add additional ham, onions, and some parsley to garnish.