Salade Curichoise ( Potato Salad W/Ham, Celery and Cream)

"This rich summer salad from Normandy is wonderful with smoked or cold poached fish. To vary it, add chopped hard boiled eggs and or capers."
 
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photo by Pneuma photo by Pneuma
photo by Pneuma
photo by *Parsley* photo by *Parsley*
Ready In:
20mins
Ingredients:
8
Serves:
4-6
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ingredients

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directions

  • Boil the potatoes with the skins on, just enough water to cover and a tablespoon coarse salt (do not overcook; the potatoes should remain firm enough to slice when cooled).
  • Drain and cool slightly.
  • Slice potatoes 1/4 " thick while still slightly warm.
  • In a large bowl, combine cider vinegar, salt and pepper to taste, mustard and stir. Add the creme gradually, whisking slowly for two to three minutes.
  • Add the sliced potatoes, celery and ham and mix well but gently.
  • Adjust seasoning.

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Reviews

  1. Had DH prepare this and was done as is. Reminds me of my MIL's way of making her potato salad. DH liked it. Next time, I'll try it with the optional ingredients and use a very light cream. Thanks for sharing.
     
  2. Very nice potato salad! I just added some chopped onion, but otherwise made this as written. I did use the light sour cream and I was very pleased with the results. Simple and delicious. I'll make this again. Thanx!
     
  3. I liked this and it is a completely different spin on potato salad. I am glad I tried this recipe. I did add the boiled egg & capers as well as very thinly sliced red onion. Thank you Kate for another winner!
     
  4. Made for a great lunch on a hot summer day! I skimped on the celery (not a big fan!) and added some sliced spring onion (big fan!). The dressing was lovely - not too overpowering but it still transformed humble ham and potatoes into a new and exciting meal. Thank you for the recipe!
     
  5. Kate this potato salad is lovely! I used red potatoes, sea salt, sour cream and bought the pre-packages sliced ham. Great flavors, and easy to make! I did keep a close eye on the potatoes while boiling so not to over cook. Served your potato salad with pork sirloin chops that I marinated with Chef Katia's Oliver's Cajun Spicy Rub Recipe #171105. Thank you for a wonderful meal!
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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