Ham-and-Potato Salad

By bjlazyl

Ingredients

• 1 1/2 pounds fingerling potatoes
• Salt
• 1 cup mayonnaise
• 3 hard-cooked large egg yolks, mashed with a fork
• 1 1/2 tablespoons minced cornichons
• 1 tablespoon minced shallot
• 1 tablespoon prepared horseradish
• Pinch of cayenne
• 1/4 cup plus 1/2 tablespoon extra-virgin olive oil
• 2 1/2 tablespoons red wine vinegar
• Pepper
• One 1/2-pound piece of smoked ham, cut into bite-size pieces
• 1/2 English cucumber, chopped
• 4 cups mesclun (2 ounces)
• Pickled okra, halved lengthwise, for garnish

Details

Servings 6
Cooking time 50mins
Adapted from foodandwine.com

Preparation

Step 1

In a medium saucepan, 
cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain and let cool slightly, then cut in half lengthwise.

In a medium bowl, whisk the mayonnaise with the egg yolks, cornichons, shallot, horseradish, cayenne, 1/4 cup 
of the olive oil and 2 tablespoons of the vinegar. Season the dressing with salt and pepper.

In a large bowl, toss the 
potatoes with half of the dressing. Fold in the ham and cucumber and season with salt and pepper. Transfer the salad to plates or a platter.

In another bowl, toss the mesclun with the remaining 1/2 tablespoon each of olive oil and vinegar and season with salt and pepper. Arrange on top of and around the ham-and-potato salad. Garnish with pickled okra and serve, passing additional dressing 
at the table.