Salade Cauchoise

Salade Cauchoise is a tasty Norman potato salad with ham and celery. This is a basic recipe; you can make all sorts of variations with it.

Serves: 4
Preparation: 10 minutes
Cooking: 20 minutes
Total time: 30 minutes

Ingredients

• 750 g small potatoes (baby new potatoes)
• 3 sticks of celery
• 150 g thick slice of cooked ham
• 100 ml double cream (or full-fat cream)
• 2 tablespoons apple cider vinegar (preferably from Normandy)
• A few sprigs of chervil
• Salt
• Freshly ground black pepper

Preparation

1. Wash the potatoes (no need to peel young new potatoes).
2. Wash the celery and, if necessary, remove any tough strings. Set aside a few leaves for garnish.
3. Cut the ham into cubes.
4. Finely chop the chervil.

Cooking

1. Put the potatoes in plenty of water with a generous pinch of salt and cook until tender in 15–20 minutes. Drain and let them cool slightly.
2. Slice the potatoes thinly and put them in a large bowl.
3. Drizzle the apple cider vinegar over the (still slightly warm) potatoes and gently toss.
4. Slice the celery into crescents and add to the bowl, along with the diced ham.
5. Mix in the double cream (or full-fat cream) and gently toss everything together. Season with salt and freshly ground black pepper.
6. Divide the salad between plates or bowls and garnish with celery leaves and the finely chopped chervil.