A dish from the Pays de Caux region in northern France, where it is called salade Cauchoise. The salad is traditionally bound with crème fraîche, but it is delicious made with mayonnaise, too.
Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 4 Servings
Ingredients
1 pound medium-size red-skinned potatoes
1 tablespoon tarragon white-wine vinegar
2 1/4 cups thinly sliced celery (about 5 stalks)
4 ounces Black Forest ham, cut into 1 1/2 x 1/4 inch strips
6 tablespoons mayonnaise or crème fraîche
3 tablespoons chopped fresh tarragon
Fresh tarragon sprigs (optional)
Preparation
Step 1
Cook potatoes in large pot of boiling salted water until just tender, about 22 minutes. Drain. Cool to lukewarm. Peel potatoes. Cut into 1/2-inch-thick slices and place in large bowl. Drizzle vinegar over; toss to coat. Cool completely.
Step 2
Add celery, ham, mayonnaise and chopped tarragon to potatoes; toss gently. Season with salt and pepper. Garnish with tarragon sprigs, if desired.
