Ham Persillade With Mustard Potato Salad And Mashed

Name: Ham Persillade With Mustard Potato Salad And Mashed Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Chop enough parsley leaves to measure 1 tablespoon; reserve. Chop remaining leaves and stems and simmer with broth and garlic in a small saucepan, covered, 5 minutes.
2
Meanwhile, sprinkle gelatin over water in a medium bowl and let soften 1 minute. Strain broth through a fine-mesh sieve into bowl with gelatin and stir to dissolve. Season with salt and pepper. Set bowl in an ice bath and cool to room temperature, stirring.
3
Toss ham with reserved parsley and divide among jars. Pour gelatin on top and chill until set, at least 1 hour.
4
Whisk together mayonnaise, mustard, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in celery, cornichons, and potatoes.
5
Pulse peas with marjoram, oil, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a food processor to a coarse mash.
6
Layer peas, then potato salad, over ham.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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), and more.

Yes, Ham Persillade With Mustard Potato Salad And Mashed Peas falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Ham Persillade With Mustard Potato Salad And Mashed Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions