Salade Curichoise Potato Salad W Ham Celery and Cream
Creamy, savory, and bursting with freshness, the Salade Curichoise Potato Salad with Ham, Celery, and Cream is a delightful twist on a classic side dish. Featuring tender Yukon Gold potatoes, sweet and smoky bites of fully cooked ham, and the satisfying crunch of fresh celery, this potato salad boasts a perfectly balanced texture in every bite. The rich dressing, made with indulgent heavy cream, tangy Dijon mustard, and a splash of white wine vinegar, ties everything together with a luscious, flavor-packed coating. Freshly chopped parsley and chives add a vibrant herbal finish, making this salad as visually appealing as it is delicious. Ideal for picnics, potlucks, or as a hearty side dish, this easy recipe comes together in just 35 minutes and is sure to elevate any meal. Refrigerate for an hour to allow the flavors to meld beautifully before serving! Perfect keywords: creamy potato salad, ham and celery salad, unique potato salad recipe.
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Recipe Information
Ingredients
- 1.5 pounds Yukon Gold potatoes
- 1 cup Fully cooked ham
- 3 Celery stalks
- 0.75 cup Heavy cream
- 0.25 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon White wine vinegar
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Chives, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by washing, peeling (if desired), and cutting the Yukon Gold potatoes into 1-inch bite-sized pieces. Place the potato pieces into a large pot of salted water and bring to a boil.
Cook the potatoes for 12-15 minutes, or until they are fork-tender but not mushy. Drain immediately and set aside to cool to room temperature.
While the potatoes are cooling, dice the fully cooked ham into small cubes and chop the celery into thin slices. Place both ingredients into a large mixing bowl.
In a medium-sized bowl, prepare the dressing by combining heavy cream, mayonnaise, Dijon mustard, white wine vinegar, salt, and black pepper. Whisk until smooth and creamy.
Once the potatoes have cooled, add them to the mixing bowl with ham and celery. Gently toss the ingredients to combine without breaking up the potatoes.
Pour the dressing over the potato mixture and gently fold everything together until evenly coated.
Sprinkle the chopped fresh parsley and chives over the salad and gently toss again for even distribution.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, give the salad a final stir and garnish with additional parsley or chives if desired.
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 357 mg | 119% | |
| Sodium | 5883 mg | 256% | |
| Total Carbohydrate | 139.9 g | 51% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 10.4 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3903 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
