📝 About This Recipe
Hailing from the Pays de Caux region in Normandy, this 'Salade Cauchoise' is a masterclass in French farmhouse elegance. It transforms humble waxy potatoes and crisp celery into a luxurious treat through the addition of smoky ham, Gruyère cheese, and a signature dressing of thick crème fraîche and Dijon mustard. It is a hearty, comforting salad that perfectly balances the earthy sweetness of the land with the rich dairy for which Normandy is world-renowned.
🥗 Ingredients
The Salad Base
- 800 grams Waxy Potatoes (such as Charlotte, Yukon Gold, or Fingerling; scrubbed clean)
- 3-4 pieces Celery Stalks (peeled to remove strings and thinly sliced)
- 150 grams Smoked Ham (cut into thick batons or cubes)
- 100 grams Gruyère or Comté Cheese (cut into small matchsticks)
- 1 large Shallot (very finely minced)
The Norman Dressing
- 150 grams Crème Fraîche (full fat for the best texture)
- 1 tablespoon Dijon Mustard (smooth, strong French mustard)
- 1 tablespoon Cider Vinegar (preferably from Normandy)
- 2 tablespoons Extra Virgin Olive Oil (to loosen the dressing)
- 1/2 teaspoon Fine Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Herbs and Garnish
- 1/2 bunch Fresh Chives (finely snipped)
- 2 tablespoons Fresh Parsley (flat-leaf, chopped)
- 1 handful Celery Leaves (the tender inner leaves for garnish)
👨🍳 Instructions
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1
Place the scrubbed potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat.
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2
Once boiling, reduce the heat to a simmer and cook the potatoes for 15-20 minutes, or until tender when pierced with a knife but still holding their shape.
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3
While the potatoes cook, prepare the dressing by whisking together the crème fraîche, Dijon mustard, cider vinegar, and olive oil in a small bowl until smooth.
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4
Season the dressing with salt and plenty of freshly cracked black pepper. Stir in the minced shallots and let the flavors meld while you finish the salad.
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5
Drain the cooked potatoes and let them steam-dry for 2-3 minutes. While they are still warm (but not hot), peel them if desired and slice into 1/2-inch thick rounds or bite-sized cubes.
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6
In a large mixing bowl, combine the sliced celery, smoked ham batons, and Gruyère matchsticks.
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7
Add the warm potatoes to the bowl. Pour about half of the dressing over the warm potatoes; the heat will help them absorb the flavors of the mustard and vinegar.
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8
Gently toss the salad using a large rubber spatula to avoid breaking the potato slices.
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9
Add the remaining dressing and the chopped chives and parsley. Toss once more until everything is evenly coated in the creamy sauce.
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10
Taste the salad and adjust the seasoning with more salt, pepper, or a splash of cider vinegar if it needs more acidity.
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11
Let the salad sit at room temperature for at least 15 minutes before serving to allow the flavors to harmonize.
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12
Transfer to a serving platter and garnish with the reserved tender celery leaves and an extra sprinkle of chives.
💡 Chef's Tips
Always use waxy potatoes; starchy varieties like Russets will fall apart and turn the salad into mashed potatoes. Peeling the celery stalks with a vegetable peeler removes the tough, stringy exterior and makes the salad much more refined. Dress the potatoes while they are still warm! This is the secret to a flavorful French potato salad as the dressing penetrates the core. If you can't find crème fraîche, you can substitute with a mix of sour cream and a little heavy cream, but the flavor won't be as authentic. Ensure your ham is high quality and slightly thick-cut; the smoky saltiness is a vital counterpoint to the creamy dressing.
🍽️ Serving Suggestions
Serve alongside a roasted chicken or 'Poulet à la Normande' for a complete regional feast. Pair with a glass of dry, crisp Normandy apple cider or a chilled white wine like a Chenin Blanc. This salad is a perfect accompaniment to a simple grilled steak or pan-seared pork chops. Serve as part of a French-style picnic with a crusty baguette and a wedge of Camembert cheese. Enjoy as a standalone light lunch over a bed of bitter greens like frisée or arugula.