![Ham-and-Potato Salad](https://cdn.statically.io/img/www.foodandwine.com/thmb/YVP1pKQR6V6k1s9wAVzTJ_siY74=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201504-xl-ham-and-potato-salad-e168336dfd6e4ba5b5c33dbb5f1b91bf.jpg)
Ingredients
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1 1/2 pounds fingerling potatoes
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Kosher salt
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1 cup mayonnaise
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3 hard-cooked large egg yolks, mashed with a fork
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1 1/2 tablespoons minced cornichons
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1 tablespoon minced shallot
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1 tablespoon prepared horseradish
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Pinch of cayenne
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1/4 cup plus 1/2 tablespoon extra-virgin olive oil
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2 1/2 tablespoons red wine vinegar
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Black pepper
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One 1/2-pound piece of smoked ham, cut into bite-size pieces
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1/2 English cucumber, chopped
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4 cups mesclun (2 ounces)
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Pickled okra, halved lengthwise, for garnish
Directions
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In a medium saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain and let cool slightly, then cut in half lengthwise.
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In a medium bowl, whisk the mayonnaise with the egg yolks, cornichons, shallot, horseradish, cayenne, 1/4 cup of the olive oil and 2 tablespoons of the vinegar. Season the dressing with salt and pepper.
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In a large bowl, toss the potatoes with half of the dressing. Fold in the ham and cucumber and season with salt and pepper. Transfer the salad to plates or a platter.
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In another bowl, toss the mesclun with the remaining 1/2 tablespoon each of olive oil and vinegar and season with salt and pepper. Arrange on top of and around the ham-and-potato salad. Garnish with pickled okra and serve, passing additional dressing at the table.
Suggested pairing
Pair this salad with a berry-rich sparkling rosé cava.