Ham-and-Potato Salad

• 1 1/2 pounds fingerling potatoes
• Salt
• 1 cup mayonnaise
• 3 hard-cooked large egg yolks, mashed with a fork
• 1 1/2 tablespoons minced cornichons
• 1 tablespoon minced shallot
• 1 tablespoon prepared horseradish
• Pinch of cayenne
• 1/4 cup plus 1/2 tablespoon extra-virgin olive oil
• 2 1/2 tablespoons red wine vinegar
• Pepper
• One 1/2-pound piece of smoked ham, cut into bite-size pieces
• 1/2 English cucumber, chopped
• 4 cups mesclun (2 ounces)
• Pickled okra, halved lengthwise, for garnish

1. In a medium saucepan, cover the potatoes with water and bring to a boil.
2. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes.
3. Drain and let cool slightly, then cut in half lengthwise.
4. 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.
5. Season the dressing with salt and pepper.
6. In a large bowl, toss the potatoes with half of the dressing.
7. Fold in the ham and cucumber and season with salt and pepper.
8. Transfer the salad to plates or a platter.
9. In another bowl, toss the mesclun with the remaining 1/2 tablespoon each of olive oil and vinegar and season with salt and pepper.
10. Arrange on top of and around the ham-and-potato salad.
11. Garnish with pickled okra and serve, passing additional dressing at the table.

potatoes, salt, mayonnaise, egg yolks, cornichons, shallot, horseradish, cayenne, extravirgin olive oil, red wine vinegar, pepper, ham, cucumber, okra

Taken from www.foodandwine.com/recipes/ham-and-potato-salad (may not work)