 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
From an old Sunset salad book. I don't know why it is called Normandy salad. Ingredients:
2 pounds potatoes |
4 cups celery |
salt, to taste |
pepper, to taste |
2 cups heavy cream |
2 tbsp vinegar |
2 tbsp lemon juice |
2 cups cooked ham |
Directions:
1. Peel and boil the potatoes just until tender. Cooking time of 20 minutes is approximate; it will vary depending upon the size of your potatoes. Be sure not to overcook or they will fall apart.
2. Cool potatoes until they are cool enough that you can work with them without them falling apart.
3. While potatoes are cooling, slice the celery and ham into julienne slices (matchstick-like pieces).
4. When potatoes are cool, cut them into julienne slices also.
5. Beat the cream until it begins to thicken but not until stiff.
6. Add the vinegar and the lemon juice to the cream.
7. Carefull mix the cream mixture gently with the vegetables, adding salt and pepper to taste.
8. Mound the salad in a shallow serving dish and sprinkle with the ham slices.
9. Serve chilled.
|
|