Salade cauchoise () is a traditional potato and celery salad of the cuisine of the

Pays de Caux The Pays de Caux (, , literally ''Land of Caux'') is an area in Normandy occupying the greater part of the French ''département'' of Seine Maritime in Normandy. It is a chalk plateau to the north of the Seine Estuary and extending to the cliffs ...

Normandy Normandy (; french: link=no, Normandie ; nrf, Normaundie, Nouormandie ; from Old French , plural of ''Normant'', originally from the word for "northman" in several Scandinavian languages) is a geographical and cultural region in Northwestern ...

, France. Other ingredients sometimes used include diced

ham Ham is pork from a leg cut of pork, cut that has been food preservation, preserved by wet or dry Curing (food preservation), curing, with or without smoking (cooking), smoking."Bacon: Bacon and Ham Curing" in ''Chambers's Encyclopædia''. Lo ...

, diced gruyere and

walnut A walnut is the edible seed of a drupe of any tree of the genus ''Juglans'' (family Juglandaceae), particularly the Persian or English walnut, '' Juglans regia''. Although culinarily considered a "nut" and used as such, it is not a true ...

kernels. It seasoned with a Norman

cider vinegar Apple cider vinegar, or cider vinegar, is a vinegar made from fermented apple juice, and used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys. It is made by crushing apples, then squeezing out the juice. Bacteria an ...

and cream dressing.

References

{{Salads Potato dishes Salads Norman cuisine French cuisine

See also

References