Ham, pickled cucumbers, peas, and two types of onion create a creamy salad with a pleasantly crunchy texture and a balanced sweet-and-sour flavor. This homemade Parisian salad is perfect with a fresh baguette, toast, or a simple slice of bread.
Preparation is simple: just chop the ingredients, mix, season, and bind with mayonnaise. The salad can be served as a snack, spread, or side dish. For a lighter version, you can replace part of the mayonnaise with yogurt or sour cream.
What You’ll Need
- 200 g ham, diced into small cubes,
- 1 small onion, finely chopped,
- spring onion, sliced into rounds,
- 2 larger pickled cucumbers, diced into small cubes,
- 3 teaspoons canned peas,
- salt to taste,
- pepper to taste,
- a pinch of sugar,
- a few drops of Worcestershire sauce,
- 1/2 teaspoon mustard,
- mayonnaise as needed, for binding.
The original recipe does not specify the exact amount of spring onion or mayonnaise, so adjust these to your preferred taste and the desired consistency of the salad.
Step-by-Step Preparation:
1. Prepare the ham and vegetables: Dice the ham and pickled cucumbers into small cubes. Finely chop the small onion and slice the spring onion into rounds so that all the ingredients are evenly distributed in the salad.
2. Drain the peas: Drain the canned peas and let them sit briefly to remove excess liquid. Do not add the extra liquid to the bowl, as it could make the salad too runny.
3. Mix the base: In a large bowl, combine the diced ham, both types of onion, pickled cucumbers, and drained peas. Mix everything thoroughly but gently to create an even base.
4. Season the salad: Add salt and pepper to taste, a pinch of sugar, a few drops of Worcestershire sauce, and half a teaspoon of mustard. Mix again so that all the seasonings reach every ingredient.
5. Bind with mayonnaise: Gradually stir in mayonnaise to taste and to achieve the desired consistency. Add it in small amounts until the salad is nicely creamy but still retains the texture of the individual ingredients.
6. Let it rest: Cover the finished salad and refrigerate for at least 1 hour. During chilling, the flavors will meld and the salad will develop its proper homemade taste. It tastes best after resting for 2–3 hours.
7. Serving: Before serving, stir the chilled Parisian salad once more and adjust the seasoning with salt or pepper if needed. Serve with fresh baguette, toast, or bread, or use it as a filling for sandwiches.
How to Easily Vary Parisian Salad
For a lighter version, replace some of the mayonnaise with yogurt or sour cream. A few drops of lemon juice will add a fresh tang, while finely diced fresh bell pepper will bring another crunchy layer.
For a finer texture, use high-quality ham with a higher meat content. If you want a juicier and more flavorful salad, you can also add a few tablespoons of the pickling brine from the cucumbers to taste.
How to Adjust Consistency and Flavor
If the salad is too runny, add more ham or pickled cucumbers. According to the original recipe, you can also mix in a spoonful of yogurt with a pinch of starch. Always add mayonnaise gradually and monitor the final thickness.
If the salad is too salty, balance it with a bit of sugar or by adding more peas or cucumbers. After each adjustment, mix the salad well and taste again.
Storage and Preparing Ahead
You can safely prepare the salad a day in advance. It will keep in the fridge for 2–3 days, and it tastes best after chilling for 2–3 hours. Store it covered and only leave it out of the fridge for as long as necessary when serving.
