French Piedmontese potato salad
Potato salad with ham, tomatoes, eggs and gherkins in a mayonnaise dressing.
Active time30 min
Cooking20 min
Total1 h 15 minResting : 20 min
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Ingredients
- 1000 g raw potatoes
- 2 tomatoes
- 4 raw eggs
- 200 g cooked ham
- 2 tbsp vegetable oil
- 5 tbsp ready-to-eat mayonnaise
- 1 tbsp Dijon mustard
- 1 pinch of ground black pepper
- 1 pinch of fine salt
- 3 tbsp wine vinegar
- 12 drained pickled gherkins
Preparation
Peel and evenly dice the potatoes. Steam for about 20 minutes until tender. Meanwhile, boil the eggs in a separate saucepan for 10 minutes, then cool in cold water.
1000 g raw potatoes4 raw eggs- peeler
- knife
- chopping board
- steamer
- saucepan
Spread the potatoes in a dish and cool for about 20 minutes. Peel and quarter the eggs. Rinse and dice the tomatoes. Cube the ham and slice the gherkins.
2 tomatoes200 g cooked ham12 drained pickled gherkins- dish
- knife
- chopping board
Mix mustard, vinegar, oil, salt and pepper in a salad bowl. Add cooled potatoes, tomatoes, ham and gherkins. Fold in the mayonnaise and arrange the eggs on top. Serve cool.
2 tbsp vegetable oil5 tbsp ready-to-eat mayonnaise1 tbsp Dijon mustard1 pinch of ground black pepper1 pinch of fine salt3 tbsp wine vinegar- salad bowl
- spoon
Allergens
- Eggs
- Mustard
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration