Recipes | Adora Potatoes :: Winkler

Recipes | Potato salad with Adora

For 4 people.

Ingredients

750 grams Adora Potatoes (unpeeled)
1 large slice of gammon
3 stems of blanched celery
2 dessertspoons of white wine-vinegar
1 dessertspoon of lemon juice
1 cup of whipping cream (125 ml)
2 dessertspoons of crème fraîche or mayonnaise
2 teaspoons of (French) mustard
freshly-milled black pepper
(sea) salt

You will also need
A bowl, ice cubes and a clean tea-towel.

Preparation
Approx. 35 minutes, incl. boiling time.

Clean the potatoes; bring the water to the boil, put the potatoes in the pan so that they are just covered, add salt and boil for 15 to 20 minutes until they are cooked through. Wash the blanched celery and cut them in very thin bows or strips (julienne). Keep the celery leaves. Put the blanched celery in a bowl of ice-cold water with ice-cubes. Cut the gammon in cubes or strips. Drain the celery and thoroughly dry it in a teatowel.

Drain the water from the potatoes, let them cool off a little and peel them. Cut the potatoes in slices, cubes or strips and put them in the bowl. Poor the vinegar on top of them and dust with salt and pepper.
Whisk the whipping cream to half-stiff with a mixer. Add lemon juice during whisking and whisk the crème fraîche (or mayonnaise) and mustard through it.
Mix the blanched celery, gammon and whipped cream carefully through the potatoes. Season the salad to taste with salt and pepper. Divide it into four plates and garnish with celery leaves.

Variants

Use grated cheese and tomatoes instead of blanched celery and
gammon.
Also tasty in a Greek style: with 90 grams of pitted black olives in
slices or pieces and 250 grams cubes of feta cheese.

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