Anne Willan

Salade Cauchoise

Potato Salad with Ham

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

The Pays de Caux, the ‘land of chalk’, is also a land of potatoes, which are served with most main dishes. This salad, flavoured with ham and celery, could accompany cold meats or be served as a first course.

Ingredients

1 bunch celery

Method

Cut the celery in very thin strips, reserving the leaves, and soak in iced water for 1-2 hours.

Scrub the potatoes and put them in cold salted water; cover, bring to a boil and simmer for 15-20 minutes or until just tender. Drain, peel and, while still warm, cut in thick slices. Immediately spoon the vinegar over the warm potatoes; sprinkle with salt and pepper (warm potatoes absorb the