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Ingredients
- 1 lb medium red-skinned potatoes
- 1 Tbsp rice or white wine vinegar
- 2 1/4 cups thinly sliced celery
- 4 oz ham, cut into 1 1/2- x 1/4-inch strips
- 6 Tbsp mayonnaise
- 3 Tbsp chopped fresh tarragon leaves
- Salt and pepper
- Tarragon sprigs
Preparation
Step 1
Preparation Serves 4
Peel potatoes and chop into ½-inch cubes. Cook potatoes in a large pot of boiling, salted water until fork tender. Drain. Cool to lukewarm and place in large bowl. Drizzle vinegar over; toss to coat.
Cool completely.
Add remaining ingredients to potatoes; toss gently. Season with salt and pepper. Garnish with tarragon sprigs, if desired.