Idaho Potato Ham-Cheese Salad Supreme

This isn’t your picnic-table mayo potato salad. This is a plated, composed salad that eats like a full meal.

Baked potatoes get cut into cubes and dressed while still warm with a sharp vinaigrette made from oil, white wine vinegar, Dijon mustard, shallots, parsley, salt, and pepper. That 30-minute rest lets the warm potatoes absorb the dressing instead of just wearing it on the surface.

Julienned ham and shredded Swiss cheese get tossed separately with the remaining dressing and spooned over the potatoes on a bed of lettuce. Microwave-toasted walnuts with butter go on top for crunch.

Every element has its own texture: creamy potatoes, salty ham, melty cheese, crunchy nuts. It’s a salad with structure.

Kitchen Tips

• Dress the potatoes while warm. Warm starch absorbs liquid. Cold potatoes just sit in the dressing.
• Let the dressed potatoes sit the full 30 minutes. This absorption time is the difference between bland and flavorful.
• Toast the walnuts in the microwave as the recipe suggests. One to two minutes with butter. Watch carefully so they don’t burn.

Variations

• Use turkey or prosciutto instead of ham for a different cured meat element.
• Swap Swiss for Gruyere for a nuttier, more complex cheese flavor.
• Add a handful of cornichons or capers for a briny, pickled contrast.