Crunchy Potato Bites

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Ingredients

• 1/2 cup Dijon-style mustard
• 1/3 cup honey
• 2 tablespoons plus 1/2 cup mayonnaise, divided
• 2 large potatoes or 2 cups mashed cooked potatoes
• 2 cups finely chopped ham
• 1 cup shredded Swiss cheese
• 1/4 cup milk
• 1/4 cup finely chopped onion
• 1 large egg, beaten
• 1 teaspoon prepared mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 1/2 cups crushed cornflakes

Directions

• 1
  For sauce, combine Dijon-style mustard, honey and 2 tablespoons mayonnaise in a small bowl and mix well. Chill, covered, to allow the flavors to blend, about 2 hours.
• 2
  For potato balls, peel the potatoes and cut into chunks. Combine the potatoes with enough water to cover in a medium saucepan. Bring to a boil. Boil until easily pierced with a fork but not mushy, about 20 minutes; drain well.
• 3
  Preheat the oven to 350°F. Grease baking sheets.
• 4
  Mash potatoes in a medium bowl with a masher. Stir in ham, Swiss, remaining mayonnaise, milk, onion, egg, mustard, salt and pepper; mix well.
• 5
  Shape the potato mixture into 1-inch balls. Roll the balls in the cornflakes. Arrange the balls 1 inch apart on prepared baking sheets.
• 6
  Bake until browned, about 30 minutes. Arrange on a serving platter. Serve with the sauce.