Ham-and-Potato Salad

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 

Ham-and-Potato Salad
Photo: © Con Poulos
Active Time:
30 mins
Total Time:
50 mins


  • 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


  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.

  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.

  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.

  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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