New potato salad

PUBLISHED: 16:52 10 April 2008 | UPDATED: 15:43 11 May 2010

Ingredients 800g (11/2 lbs) waxy new potatoes 6 sticks celery 100g (4oz) cooked ham 1 tbsp white wine vinegar juice of 1/2 a lemon 250ml whipping cream salt and pepper green salad leaves for garnish Method A SIMPLE salad which makes a light first course o

Ingredients

800g (11/2 lbs) waxy new potatoes

6 sticks celery

100g (4oz) cooked ham

1 tbsp white wine vinegar

juice of 1/2 a lemon

250ml whipping cream

salt and pepper

green salad leaves for garnish

Method

A SIMPLE salad which makes a light first course or lunch dish, this is quick to make and a nice way to take advantage of the new potatoes.

Serve with granary bread or slices of baguette.

Scrub the potatoes and boil them in their skins until just cooked through. Wash the celery and remove any stringy parts. Cut into small strips and keep in a bowl of cold water while the potatoes are cooking. Drain and peel the potatoes while still warm and cut into small chunks.

Mix them with the drained celery and season with salt and pepper and the wine vinegar. Whip the cream, mixing gradually with the lemon juice, until thick but not stiff.

Fold the cream into the salad. Cut the ham into small strips and mix in gently.

Serve garnished with shredded green salad leaves.

JUDY BROADWAY

If you value what this gives you, please consider supporting our work. Click the link in the yellow box below for details.

Become a supporter

This newspaper has been a central part of community life for many years, through good times and bad. Coronavirus is one of the greatest challenges our community has ever faced, but if we all play our part we will defeat it. We're here to serve as your advocate and trusted source of local information.

In these testing times, your support is more important than ever. Thank you.



Most Read

Most Read

Latest from the Royston Crow