© Con Poulos
Active Time
30 MIN
Total Time
50 MIN
Serves : 6

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

How to Make It

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.

Step 2    

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.

Step 3    

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.

Step 4    

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.

Suggested Pairing

Pair this salad with a berry-rich sparkling rosé cava.

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