a taste of France

Potato and celery salad recipe



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Ingredients


La Salade Cauchoise

Potato and celery salad recipe

To serve 4

500g / 1lb of potatoes, boil and cut into strips

1 celery heart cut into strips

salt and pepper

1 tablespoon of vinegar

4 fl ozs of single cream lightly whipped

1 lemon, juice strained

To garnish

75 to 100 g chopped cooked ham

1 truffle finely sliced


Place the potatoes and celery in a salad bowl, season well with salt and pepper.

Lightly beat the cream and add the vinegar and lemon juice.

Mix well and pour over the salad. Garnish with ham and truffle and serve.


Potato salad with wine and herbs


Salade de Pommes de Terre

Potato salad with wine and herbs

to serve 4

1kg / 2¼ lbs of potatoes

4 fl ozs of dry white wine

salt and pepper

2 tablespoons of vinegar

4 fl ozs of olive oil

1 tablespoon each of chopped chives and chervil

1 small onion or shallot finely chopped

Cook the potatoes in salted water, dry them by placing them in the oven for about 10 mins 140c or 275f gas1.

Peel the potatoes while still hot slice them and place in a bowl.

Add the wine season with salt and pepper, vinegar, oil, parsley, chervil and onion then serve.

  • If you liked the potato and celery salad try a Potato salad
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