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Ham Persillade With Mustard Potato Salad And Mashed Peas

Nutrition per serving    (USDA % daily values)
CAL
604
FAT
93%
CHOL
28%
SOD
105%

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Ingredients for 4 servings

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