Rainbow Salad

Mix the cooked potatoes with mayonnaise and chili sauce; slice the palm heart into thick slabs; cut the carrots into long strips; cut the pepper into thin strips; chop the onion into rings

Wrap the ham in canapés

Place the potato mixture, mayonnaise, chili sauce, and mustard on a platter or pirex; compress well and shape in the center of the tray

Garnish with lettuce, bell peppers, pepper, tomatoes, onions, peas, hard-boiled eggs, asparagus, olives (pitted)

Always with olive oil, salt, and lemon

Chill in the refrigerator for approximately 15 minutes.