Pic of Salade cauchoise

Salade cauchoise

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Salade cauchoise

Serves 5 30 min
This easy-to-make and inexpensive warm salad is a speciality of Pays de Caux in Normandy. Use the very best potatoes you can find because you'll really notice them – they should be firm and fresh, with no give when you press their skins. If you don't have or don't like celery, fennel bulbs make an excellent alternative.


  • 750g waxy salad potatoes or new potatoes
  • 6 stalks celery
  • 100g cooked ham
  • a few sprigs fresh chervil or fresh parsley
  • 4 tsp cider vinegar
  • 1 1/2 tbsp chopped fresh chives
  • 8 tbsp crème fraîche or fromage frais
  • salt and pepper


Prep time: 10 min
Cooking time: 20 min
  • Step 1

    To make the dressing stir the vinegar, herbs, salt and pepper into the crème fraîche or fromage frais. Taste and adjust seasoning.
  • Step 2

    Scrub the potatoes and steam until tender. While still warm, cut into cubes and toss in half the dressing. Leave to cool.
  • Step 3

    Slice the celery and cut the ham into strips. Mix with the potatoes and enough extra dressing to coat without overwhelming.
  • Step 4

    Spoon into a serving dish and arrange sprigs of chervil or parsley on top.

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