Creamy potato salad with ham

Creamy potato salad with ham

By
From
Encyclopedia of Food and Cookery
Serves
4

This may be served as a first course at dinner, or as the main course for lunch. Cold sliced tongue, corned beef or any of the Continental-type sausages can replace the more expensive ham.

Ingredients

Quantity Ingredient
500g new potatoes
3 tablespoons oil
1 tablespoon vinegar
1 small onion, finely chopped
freshly ground black pepper
125g Mayonnaise
125g sour cream
3 thick slices ham or cooked tongue, cut into julienne strips
parsley, chopped
1-2 tinned pimientos, drained and cut into strips, (optional)
salt

Method

  1. Cook potatoes in boiling salted water until just tender. Peel while hot and cut into thick slices.
  2. Put oil, vinegar and onion in a bowl, beat until thick and season with salt and pepper. Add warm potatoes, folding them into dressing. Allow to cool.
  3. Combine mayonnaise and sour cream in another bowl and lightly fold into potatoes. Turn into a salad bowl. Arrange ham or tongue on top of potatoes.
  4. Sprinkle with chopped parsley to serve, and, if liked, strips of red pimiento. This salad is best served at room temperature.
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