Potato Salad with Cream Dressing (Buffet cookery)

 

Serves 4

• 1 kg new potatoes
• 100 gr ham, unsliced
• 2 pickled cucumbers
• 1 dessert apple
• 2 shallots
• 1 egg yolk
• Salt and pepper
• 1 tablespoon wine vinegar
• 6 tablespoons canola oil
• 150 ml single cream
• Small bunch parsley

1. Wash the potatoes, and without peeling them, place in boiling salted water ; simmer over a high heat for 20-25 minutes, drain and leave to cool.
2. Cut the ham into strips and slice the pickled cucumbers.
3. Peel the apple, cut in half and remove the core, then slice into strips.
4. Peel and finely chop the shallots ; peel and slice the potatoes.
5. In a bowl, beat the egg yolk with the salt, pepper and vinegar, and gradually add the oil, a little at a time ; stir in the shallots and cream.
6. Mix all the salad ingredients lightly together in a bowl and pour over the cream dressing ; cover and leave to stand at room temperature for 30 minutes.
7. Wash, drain and finely chop the parsley, and sprinkle over the salad before serving.

BON APPÉTIT