In his elevated version of potato salad, star chef José Andrés combines fingerling potatoes, smoky ham and cucumbers in a whipped deviled egg dressing.
Slideshow: More Potato Salad Recipes
1 1/2 pounds fingerling potatoes
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
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
How to Make It
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.
Pair this salad with a berry-rich sparkling rosé cava.
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