Ham Persillade With Mustard Potato Salad And Mashed Peas Recipe

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.

No additional tips available.

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

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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.

Ham Persillade With Mustard Potato Salad And Mashed Peas

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