Campbell soup - potato ham salad

1. Ds pepper 3 c cubed cooked potatoes 1 ½ c cubed cooked ham ¼ 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.
2. Add potatoes, ham, pickle and onion.
3. Chill; garnish with egg slices and parsley.
4. To serve hot: increase water to ½ cup. In frying pan prepare as above, heat stirring occasionally.