Potato, Celery and Ham Salad Tarragon

Serves: 4

Prep time: 45 minutes or less

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This recipe takes potato salad to a new level. It calls for Black Forest Ham — which the PCC delis stock and will gladly slice for you — and for mayonnaise or crème fraîche. We recommend using crème fraîche for its elegant flavor. Besides, it's no more (perhaps less) fattening than mayonnaise. It's also a whole food in its natural state.



Cook potatoes in large pot of boiling salted water until just tender, about 22 minutes. Drain. Cool to lukewarm. Peel potatoes. Cut into 1/2-inch thick slices and place in large bowl. Drizzle vinegar over; toss to coat. Cool completely.

Add celery, ham, mayonnaise or créme fraîche, and chopped tarragon to potatoes. Toss gently. Season with salt and pepper. Garnish with tarragon sprigs, if desired.

Recipe by Sound Consumer

Source: Excerpted from "Bon Appetit" June 1997

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More about: ham, potatoes, salad


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