Name: Ham Persillade with Mustard Potato Salad and Mashed Peas
Cook time: 45 min
Total time: 1 1/2 hr
Yield: Makes 4 servings
Ingredients: 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

Ham Persillade with Mustard Potato Salad and Mashed PeasRomulo Yanes

Transform your picnic into un pique-nique to remember with this elegant arrangement of tangy potato salad, peas gently mashed with marjoram, and salty ham softly set in parsleyed gelatin.

Cooks' note:

Assembled jars can be chilled up to 6 hours. Serve at room temperature.

Recipe notes

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