A delightful twist on the classic potato salad, featuring a creamy dressing and the crunch of fresh celery.
Boil the small potatoes in a large pot with enough water to cover them and a tablespoon of coarse salt.
Ensure the potatoes are not overcooked; they should be firm enough to slice.
Drain the potatoes and let them cool slightly.
Cooling slightly makes them easier to handle for slicing.
Slice the potatoes into 1/4-inch thick slices.
Uniform slices ensure even mixing and presentation.
In a mixing bowl, combine apple cider vinegar, Dijon mustard, and a pinch of salt and pepper. Gradually whisk in the creme fraiche until smooth.
Whisking slowly helps achieve a creamy consistency.
Add the sliced potatoes, chopped celery, and diced ham to the bowl with the dressing. Mix gently to combine.
Mix gently to avoid breaking the potato slices.
Adjust the seasoning with additional salt and pepper if needed.
Taste the salad before adding more seasoning.
Serve the potato salad chilled or at room temperature.
Garnish with fresh herbs like parsley for added color and flavor.
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