1. Prepare ice bath (ice cubes and water) in large bowl for cooling peppers.
2. Cut the bell peppers in half lengthwise and remove the seeds and stems, and place in large saucepan filled with water.
3. Put saucepan over medium high heat and bring the water to a brisk boil.
4. Boil the peppers for 3 minutes, drain them well and submerge them in the ice bath to chill.
5. Meanwhile, mix together the potato salad, ham, corn, and pickle relish together well in a bowl.
6. Remove the peppers from their ice bath and drain them well on paper towels.
7. Put salad together by spooning the potato salad mixture into each of the bell pepper halves.
8. Serve cold.
Makes 4 servings
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