Ham Persillade with Mustard Potato Salad and Mashed Peas
Ingredients
6 long parsley sprigs, divided 1 3/4 cups reduced-sodium chicken broth 1 large garlic clove, minced 2 teaspoon unflavored gelatin (from 1 envelope) 3 tablespoons water 1 (3/4-pound) piece baked ham, cut into 1/2-inch cubes (2 cups) 1/2 cup mayonnaise 2 tablespoons Dijon mustard 2 tablespoons white-wine vinegar 2 celery ribs, finely chopped (1 cup) 1/4 cup chopped cornichons or sour gherkins 1 pound boiled potatoes, peeled and cut into 1/2-inch cubes (2 1/2 cups) 1 (10-ounce) box frozen baby peas, thawed 2 teaspoons finely chopped marjoram 3 tablespoons extra-virgin olive oil - Equipment: 4 (16-ounce) wide jars or containers with lids
- Garnish: celery leaves
Description
Transform Your Picnic Into Un Pique-nique To Remember With This Elegant Arrangement Of Tangy Potato Salad, Peas Gently Mashed With Marjoram, And...
Epicurious
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