Ham Persillade with Mustard Potato Salad and Mashed Peas
Ham Persillade with Mustard Potato Salad and Mashed Peas is a flavorful French French Receipes dish prepared with quality ingredients. Chop enough parsley leaves to measure 1 tablespoon; reserve.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionChop 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.
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.
Toss ham with reserved parsley and divide among jars.
Pour gelatin on top and chill until set, at least 1 hour.
Whisk together mayonnaise, mustard, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
Stir in celery, cornichons, and potatoes.
Pulse peas with marjoram, oil, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a food processor to a coarse mash.
Layer peas, then potato salad, over ham.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.